MAIN DISH

PORK CUTLETS WITH WARM FLORENTINE BEAN SALAD

• 2 teaspoons olive oil, divided

• 1 pound boneless pork cutlets

• 2 cloves garlic, minced

• 1 onion, chopped

• 1 fennel bulb, trimmed, halved and thinly sliced

• 1/8 teaspoon crushed red pepper flakes

• 1/8 teaspoon pepper

• 1/8 teaspoon salt

• 1 cup reduced sodium chicken broth

• 1 (15-ounce) can cannellini beans, rinsed and drained

• 6 ounces fresh spinach leaves (about 6 cups), washed and tough stems trimmed

• 1 tablespoon fresh minced basil

• 2 teaspoons fresh-squeezed lemon juice

Heat 1 teaspoon olive oil in large skillet over medium-high heat. Add cutlets and cook 2 to 3 minutes on each side, or until browned. Remove pork from skillet and set aside.

Add remaining oil to skillet. Sauté garlic, onion and fennel, stirring often, over medium-high heat, 2 to 3 minutes or until vegetables are just crisp-tender.

Arrange pork over vegetables. Season with crushed red pepper, pepper and salt. Add broth and beans. Cover and cook over medium heat, 2 minutes or until beans are hot and liquid is bubbling. Add spinach and basil; cover and cook 2 to 3 minutes or just until spinach is wilted and pork is cooked to medium doneness and is slightly pink inside. (Do not overcook.) Spoon vegetables and pork into a deep platter. Blend lemon juice into remaining liquid in skillet then pour juices over pork and vegetables. Makes 4 serving.

Per serving: 302 calories (29 percent from fat), 10 g fat (3 g saturated), 67 mg cholesterol, 25 g carbohydrates, 31 g protein, 315 mg sodium, 8 g fiber.

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