pork (chops) and beans is fancy enough to make for company, the chops are stuffed with garlicky escarole and provolone cheese...mmm.
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
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dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl.
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insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide.
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soak the chops in the brine, about 5 minutes.
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meanwhile, finely chop the escarole and garlic.
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toss with 2 tablespoons olive oil, and salt and pepper to taste.
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remove the chops from the brine and pat dry.
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fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture.
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brush the pork with olive oil, sprinkle with the sage and season with salt and pepper.
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heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
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sear the pork in batches, turning once, until golden brown, 3 to 4 minutes.
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transfer to a plate.
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add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper.
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return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes.
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serve the pork with the beans.
i used these items to make this dish:
CAST IRON SKILLET
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