Grilled Pork Chops with Spinach and Cannellini Salad

Total time: 30 minutes
   Spinach and white beans, a favorite salad combination, served with marinated, grilled pork chops for a simple early summer salad, full of heart-healthy foods.

 Ingredients:

• 2 - 3 pork chops, about 12oz (360gr) total weight.  (I used boneless)
• 1 cup (8oz, 240ml) tomato sauce
• 3 cloves garlic
• 3 tbs red wine vinegar
• 3 tbs salad olive oil
• 1 1/2 tsp dried basil
• 1 1/2 tsp dried oregano
• 1 3/4 cup (15oz, 450gr) white beans (cannellini)
• 4oz (120gr) fresh spinach for salad
• 2 tbs fresh marjoram or oregano
• 1/2 cup (4oz, 120gr) cherry or grape tomatoes
• 1 red onion
• 1 tbs Dijon-style mustard
• 1 tbs cornstarch (maizena)

 Instructions:

• Mince garlic.
• Mix tomato sauce, garlic, 1 tbs oil, 1 tbs vinegar, 1 tsp basil, 1 tsp oregano in shallow baking dish.
• Add chops and allow to marinate while preparing salad.
• Wash and tear spinach for salad if needed. 
• Drain and rinse beans. 
• Thinly slice red onion. 
• Cut tomatoes in half. 
• Tear marjoram leaves off stems, but leave whole.
• In large bowl mix remaining vinegar, oil, and dried herbs.
• Add mustard and whisk well to combine. 
• Add onion, toss well and allow to marinate.
• Cook pork chops (reserve marinade) on barbecue grill or broil (grill) for 6 - 8 minutes per side, depending on thickness, until done.  See techniques for tips.  Chops can also be pan-fried for about the same amount of time.
• While chops are cooking, mix cornstarch into reserved marinade in a small sauce pan. 
• Bring marinade to a simmer over medium heat, stirring until thickened.
• When chops are almost done add beans, marjoram, spinach and tomato to vinaigrette/onions and toss well to combine. 
• Arrange salad on plates, add chop and serve, sauce on the side.