Grilled Porkchops with Chilled Bean and Tomato Salad

As found in Sandra Lee Semi-Homemade magazine (May/June 2011 Volume 3 Issue 2)

1/3 cup red wine vinegar

• 1 1/2 teaspoons salt, divided
• 1 teaspoon ground pepper, divided
• 3 tablespoons extra-virgin olive oil
• 2 (15 oz) cans of cannellini beans, rinsed and drained
• 1 cup cherry tomatoes halved
• 2 tablespoons chopped fresh parsley
• 2 tablespoons minced celery
• 2 tablespoons chopped celery leaves
• 4 (1 inch thick) bone in center-cut pork chops (about 2 1/4 lbs)
• 2 teaspoons dried Italian seasoning

1. In a medium bowl, combine vinegar, 1/2 teaspoon salt, and 1/2 tsp pepper. Gradually whisk on oil. Add beans, tomatoes, parsley, celery and celery leaves. Cover and chill 1 hour.
2. Heat a grill pan over medium-high heat; coat with nonstick nonflammable cooking spray. Sprinkle both sides of pork chops with remaining teaspoon of salt and remaining 1/2 teaspoon of pepper. Add pork chops to pan; cook for 4 minutes on each side, or until desired degree of doneness, reducing heat to medium if necessary. Sprinkle pork with italian seasoning. Let stand 5 minutes before serving.
3. Stir bean sala. Spoon onto serving platter, and top with pork chops. Garnish with celery leaves, if desired.