Bone-In Pork Chops with White Beans & Escarole

In less than an hour, you can put a tasty meal on the table featuring this Bone-In Pork Chops recipe with White Beans and Escarole!

Why Bone-In Pork Chops?

Bone-In Pork Chops are my favorite cut to work with because of the additional flavor and texture you get in this cut. The choice of cut is purely a preference. If you prefer boneless, feel free to replace the in-bone chops for this recipe. Because of the leaner cut, grilling, pan-searing, and broiling are the best cooking options. Cooking time depends on the thickness of your chops, but on average are 4 to 5 minutes per side.

Escarole — and Substitutes

Escarole – a member of the “bitter greens” or chicory family. It’s a great choice for soups and bean dishes because of its texture. It’s packed full of vitamins A, C, and K, and is also a good source of fiber. Spinach, kale, and arugula can be substituted for the escarole; but any dark leafy green will suffice. The escarole is our top choice because the flavor doesn’t overwhelm the dish like kale nor does it shrink up to tiny pieces like spinach.

Additional Side Dish Ideas

• Bacon-Wrapped Grilled Asparagus
• Crunchy Broccoli Slaw
• Roasted Broccoli Salad
• Instant Pot Rosemary Garlic Mashed Potatoes
• Apple Cider Sweet Potatoes
• Instant Pot Potato Salad

Ingredients:

1 tablespoon 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 cup chicken broth or water
1 15-oz. can cannellini beans, rinsed and drained
½ teaspoon 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!

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