A little Italian flare.

A balsamic grilled pork chop with a white bean caprese salad. I used balsamic, brown sugar, dijon, garlic, rosemary and olive oil for the marinate for the pork chops. The salad is from Skinnytaste.

The leftover bean salad was amended with leftover chicken from last nights ragu, olives, sliced pepperoncini and my favorite bottled dressing(Panera’s mediterranean lemon vinaigrette) And now we have lunch!

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