In a medium skillet, heat 3 tablespoons of olive oil over low heat. Add garlic; cook for 1 minute. Add rosemary and lemon zest; cook for 1 minute. Add beans; cook for 5 minutes then season with salt and pepper.
In an indoor grill pan, heat remaining 2 tablespoons of olive oil over medium heat until hot. Add pork chops; grill for 8 minutes per side or until no longer pink inside. Serve with warm bean salad.
Notes
SERVING SUGGESTION: Serve a big spinach salad on the side.VEGETARIAN: Instead of pork chops, add an additional 2 (15-ounce) cans cannellini beans.GLUTEN FREE: Make sure canned beans are gluten free.NUTRITION: Per Serving: 329 Calories; 11g Fat; 11g Protein; 47g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 40mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.