This quick and easy version of the traditional Italian dish Vitello Tonnato (Veal in Tuna Sauce) swaps veal for sautéed pork loin chops. It’s a perfect dish that can be served hot or cold.

I’ve also simplified the sauce to make preparation a breeze. Served over a colorful bed of red peppers and beans, it’s a complete one-dish dinner. Just add a bag of washed ready-to-eat salad to round out the meal.

HELPFUL HINTS:

Great northern or navy beans can be used instead of cannellini beans.

Two crushed garlic cloves can be used instead of minced garlic.

COUNTDOWN:

Sauté pork, peppers and beans.

While pork cooks, make tuna sauce.

SHOPPING LIST:

To buy: 2 5-ounce boneless pork loin chops, 2 red bell peppers, 1 can reduced-sodium cannellini beans, 1 jar minced garlic, 1 whole wheat baguette,

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