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pork chops and beans

serves 4
by Nancy

Ingredients

  • kosher salt
  • 1/4 cup sugar
  • 4 bone-in thick-cut pork chops (6 to 8 ounces each)
  • 1/2 medium head escarole
  • 2 cloves garlic
  • 4 tablespoons extra-virgin olive oil plus more for brushing
  • freshly ground pepper
  • 4 slices provolone cheese about 2 ounces
  • 4 dried sage
  • 1 19-ounce can cannellini beans, drained and rinsed

Instructions

  1. dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl.
  2. insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide.
  3. soak the chops in the brine, about 5 minutes.
  4. meanwhile, finely chop the escarole and garlic.
  5. toss with 2 tablespoons olive oil, and salt and pepper to taste.
  6. remove the chops from the brine and pat dry.
  7. fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture.
  8. brush the pork with olive oil, sprinkle with the sage and season with salt and pepper.
  9. heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
  10. sear the pork in batches, turning once, until golden brown, 3 to 4 minutes.
  11. transfer to a plate.
  12. add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper.
  13. return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes.
  14. serve the pork with the beans.