Yield: 2 servings

2 6-ounce boneless, butterflied pork loin chops

1 tablespoon apple cider vinegar

2 teaspoons olive oil

½ tablespoon cracked black pepper

1 medium tomato cut into wedges

Remove visible fat from the pork. Mix vinegar, oil and cracked pepper together in a small bowl or zip-close bag. Add pork and let marinate 10 minutes, turning once during that time.

Heat a medium-size nonstick skillet over medium-high heat and add the pork. Spoon any remaining marinade over chops, making sure cracked pepper is evenly distributed.

Sauté 3 minutes. Turn and sauté 2 minutes or until the meat reaches 145 degrees (test with a meat thermometer).

Remove pork to two dinner plates to rest while making the beans. Place tomato wedges next to the pork as a garnish.