2 T EVOO
8 pork cutlets or 4 porkchops (1 1/2 lbs)
s&p
2 med bell peppers, thinly sliced
2 large shallots, thinly sliced
1 15.5oz can cannelli beans, rinsed
2 t capers
1/4 c freshly chopped cilantro (or flat-leafed parsley)

2 T EVOO 8 pork cutlets or 4 porkchops (1 1/2 lbs) 2 med bell peppers, thinly sliced 2 large shallots, thinly sliced 1 15.5oz can cannelli beans, rinsed 2 t capers 1/4 c freshly chopped cilantro (or flat-leafed parsley)

Heat 1T EVOO in skillet over med-high heat. Season the pork with s&p and cook the pork until browned and cooked through (do not overcook)Transfer to a plate.

Heat the remaining oil, add bell peppers, shallots, s&p. Cook, tossing occasionally until softened. Add the beans and capers and toss to combine. Serve the pork with the vegetable mixture and sprinkle with fresh cilantro.