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.
Bone-In Pork Chops with White Beans And Escarole
- 1 tbsp Extra virgin olive oil, divided
- 1/2 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
- 1/2 cup Chicken broth or water
- 1 15-oz. can cannellini beans, rinsed and drained
- 1/2 tsp Dried oregano
- 3 cup 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 soften and develop 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!
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