Bone-In Pork Chops with White Beans & Escarole
Bone-In Pork Chops with White Beans & Escarole is a hearty main dish pairing pan-seared, thick-cut pork chops with creamy white beans and tender, slightly bitter escarole. The beans and greens are typically simmered with aromatics such as garlic and onion, often in broth, creating a flavorful accompaniment to the pork.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.
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Ingredients
- 1 tbsp 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
- 24 oz. bone-in pork chops 2 pieces 12oz each
- ½ cup chicken broth or water
- 15 oz. cannellini beans rinsed and drained, 1 can
- ½ tsp dried oregano
- 3 cups escarole roughly chopped
Instructions
- 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!
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
The escarole in this recipe may be substituted with chopped kale, Swiss chard, or spinach.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 340kcal (17%)Carbohydrates: 20g (7%)Protein: 44g (88%)Fat: 10g (15%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 118mg (39%)Sodium: 445mg (19%)Potassium: 768mg (22%)Fiber: 7g (29%)Sugar: 1g (1%)Vitamin A: 818IU (16%)Vitamin C: 4mg (5%)Calcium: 125mg (13%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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