In a skillet warm up your pancetta. Add in the 2 tablespoons of olive oil and cook for a few minutes. Sprinkle in the Italian seasoning so that the spices warm up.

Finely chop the onions, garlic and the celery. I put them through the food Processor. Add to the Pancetta and sauté. Chop the tomato into chunks and add to the pan. Let this cook down for about 5 minutes.

Next add in the chicken stock, tomato paste and add the beans. Cook until the sauce thickens.

Prepare your pork loin chops by adding salt and pepper. I roast mine in a 375F oven for 20 minutes turning once. You can also brown them in a skillet.

For the Polenta follow the package instructions. I like to add parmesan cheese, parsley and olive oil to mine. I also cook my polenta for this in chicken broth.

When plating this dish. Start with a a layer of polenta and place one pork chop on top and then put the beans over the pork chop. Extra beans on both sides of the plate make it a hearty meal.