Cheese Stuffed Pork Chops

By caligma

Prep time ...20 min
cook time...20 min
Level: Easy

Ingredients

• Kosher salt
• 1/4 cup sugar
• 4 bone in thick cut pork chops (6 to 8 oz. each)
• 1/2 medium head escarole
• 2 cloves garlic
• 4 Tbsp. extra virgin olive oil, plus more for brushing
• Freshly ground pepper
• 4 slices provolone cheese (about 2 oz.)
• 1 (19 ounce) can cannellini beans, drained and rinsed
• 4 fresh sage leaves, chopped

Preparation

Step 1

Dissolve 1/4 cup salt and sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chhops in the brine, about 5 minutes.

Meanwhile, finely chop the escarole and garlic. toss with 2 tablespoons olive oil, and salt and pepper to taste.

Remove the chops from the brine and pat dry.
Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with sage and season with salt and pepper.

Heat the remaining 2 tablespoons olive oil in a
large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits: season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.