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Epicurious

Hot Honey Pork Chops With Escarole and White Beans

By Anna Stockwell

4.6

(34)

Pan seared pork chops on a bed of wilted escarole topped with a sauce of white beans and sliced garlic.
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

The spicy garlic-honey glaze for the pan-seared pork chops also forms the base of the sauce for the warm escarole-and–white bean salad in this easy one-pan dinner.

Recipe information

  • Total Time

    30 minutes

  • Yield

    4 servings

Ingredients

3 Tbsp. extra-virgin olive oil, divided
4 (1"-thick) small bone-in pork chops (about 2 lb. total)
2 tsp. kosher salt, divided
4 garlic cloves, peeled, thinly sliced
6 Tbsp. honey
1/2 tsp. (or more) crushed red pepper flakes
2 Tbsp. plus 1 tsp. apple cider vinegar, divided
1 (15-oz.) can white kidney beans, drained, rinsed
1/2 tsp. freshly ground black pepper
1 small or 1/2 large head of escarole, coarsely chopped

Preparation

  1. Step 1

    Heat 1 Tbsp. oil in a large skillet over high. Season pork chops on both sides with 1 1/2 tsp. salt. Cook pork until underside is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat, turning every minute, until chops are deep golden brown and an instant-read thermometer inserted into thickest part registers 135°F, 6–8 minutes total.

    Step 2

    Transfer pork to a plate and let rest 5 minutes. Pour off and discard all but 1 Tbsp. fat from skillet. Add garlic to skillet, heat over medium, and cook, stirring, until fragrant and beginning to brown, about 1 minute. Add honey, red pepper flakes, and 1 Tbsp. vinegar and cook, stirring occasionally, until bubbling, about 1 minute. Remove from heat. Taste and add more red pepper flakes, if desired.

    Step 3

    Working one at a time, return pork chop to skillet, spooning hot sauce over, making sure to thoroughly coat both sides. Transfer to plates or a platter. Add beans, black pepper, and remaining 2 Tbsp. oil, 1 Tbsp. plus 1 tsp. vinegar, and 1 tsp. salt to sauce in skillet. Cook over medium heat, stirring occasionally, until beans are warmed through, about 4 minutes.

    Step 4

    Place escarole in a large bowl. Pour hot beans and sauce over escarole and toss to coat thoroughly and wilt escarole slightly. Serve alongside pork.

TagsPork ChopPorkMeatEscaroleChicoryLeafy GreensVegetableWhite BeanBean and LegumeGarlicRoot VegetableMainDinnerDairy FreeNut FreeWeeknight Meals30 Minutes or LessQuickEasyOne-Pot MealsEpicurious

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