1. Trim fat from chops. 2. In a large skillet cook chops in hot oil over medium heat about 8 minutes for medium doneness, turning once. 3. Transfer chops to a plate; keep warm. 4. Stir garlic into drippings in skillet. 5. Cook and stir for 1 minute. 6. Stir in beans, undrained tomatoes, vinegar, and snipped rosemary. 7. Bring to boiling; reduce heat. 8. Simmer, uncovered, for 3 minutes. 9. Spoon bean mixture onto 4 dinner plates; arrange 2 chops on each serving. 10. If desired, garnish with rosemary sprigs. ---------------------------------------------------------------------------
Nutrition
Ingredients
