1. Trim fat from chops. In a large skillet cook chops in hot oil over medium heat about 8 minutes for medium doneness, turning once. Transfer chops to a plate; keep warm.
2. Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in beans, undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.
3. Spoon bean mixture onto 4 dinner plates; arrange 2 chops on each serving. If desired, garnish with rosemary sprigs.
Wine Pairing(s)
J. Lohr 'Hilltop' Cabernet Sauvignon
Rombauer Chardonnay
Vray Croix de Gay Pomerol
Pedroncelli 'Three' Cabernet Sauvignon
Arthur Barolet Gevrey-Chambertin
Night Owl 'San Bernabe' Shiraz
Sanford Pinot Noir
Blackstone 'Sonoma Reserve' Chardonnay
Paul Jaboulet Aine Les Jalets
Langmeil 'Valley Floor' Shiraz
Calories From Fat 20 Total Fat 2 Calories 20 Calcium 1
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