| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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 fresh sage leaves, chopped
- 1 (19-ounce) can cannellini beans, drained and rinsed
Instructions
- Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.
Nutrition Facts
| Calories | 463 |
| Total Fat | 28 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 63 milligrams |
| Sodium | 693 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 6 grams |
| Protein | 31 grams |
Reviews
This will go on repeat! Super simple and so yummy! I didn’t have escarole so I used baby spinach in place of it. So good!
In the recipe it says 1/4 cup sugar yet in the directions it say 1/4 cup salt. Which is it or is it 1/4 cup of both?
Just made this recipe this evening and it is as delicious as it sounds! I loved the simplicity of the ingredients that didn’t lack in flavor. My pork chops were about 1” thick so I cooked them a couple of minutes longer. Also added extra chopped escarole to the beans which was delicious. My market didn’t have fresh sage, dried work as a great substitute. Will definitely make again!
I didn’t think the pork chops or beans had much flavor at all. I am surprised so many rated this a 5.
Even better with Fontina cheese instead of Provolone!
Great recipe! Easy to make and very flavorful especially the beans! I will definitely make this again!
Juicy easy. Definitely a keeper
Great
amazing! will make again! make sure you use the right cut of pork chops and stuff that sucker silly! it’s well worth it =D
Fast, easy and delicious. This is my go to pork recipe. The recipe can be modified with different types of greens and white cheese. You can stuff the chops as directed or put the cheese and greens on top, either way it is a delicious meal. The beans are fabulous just the way there are.