This recipe features 2 large bone-in pork chops weighing in at 12 oz. each. They can be served as-is for two hearty portions or divided to serve four.
As always, cook meat to temperature, not by time. Final cooking time will depend on a number of factors, including the size and thickness of the cut of meat and the starting internal temperature. The safe cooking temperature of pork is 145°F degrees. To avoid overcooking, remove from heat once temperature passes 140°F. The temperature will continue to rise several degrees while the meat rests.
Tip: The escarole in this recipe may be substituted with chopped kale, Swiss chard, or spinach.
1 T. extra virgin olive oil, divided
½ medium white onion, chopped small
2–3 cloves garlic, peeled and chopped
Sea salt and black pepper, to taste
2 12-oz. bone-in pork chops
½ c. chicken broth or water
1 15-oz. can cannellini beans, rinsed and drained
½ t. dried oregano
3 c. escarole, roughly chopped
- Add olive oil, onion, and garlic to a large, high-sided skillet set over medium heat. Season with salt and black pepper, to taste, and cook, stirring frequently, until the onion and garlic softens and develops some color, approximately 3-4 minutes.
- Season pork chops with sea salt and black pepper, to taste, and add to the skillet. Brown the chops on each side until they release easily from the skillet, approximately 4-5 minutes per side.
- Add chicken broth, cannellini beans, and oregano to skillet. Season with salt and black pepper, to taste, and cover. Reduce heat to medium-low and cook for 8-10 minutes, or until internal temperature is just over 140°F with an instant read thermometer. Remove from heat, cover and let rest for 5 minutes.
- While the chops rest, add the chopped escarole to the skillet and stir to combine. Sauté until just wilted, stirring frequently, approximately 2-3 minutes. Remove from heat and serve immediately with the pork chops. Enjoy!
Prep time: 15 minutes
Cook time: 25-30 minutes
Keywords: pork, white beans, Escarole