Hot Honey Pork Chops with Escarole and White Beans

Ingredients for Hot Honey Pork Chops with Escarole and White Beans

• 45 ml extra jungfruolja, uppdelad

• 4 (1"-thick) small bone-in pork chops (about 900g total)

• 2 teaspoons kosher salt, divided

• 4 garlic cloves, peeled, thinly sliced

• 6 tablespoons honey

• 1/2 teaspoons (or more) crushed red pepper flakes

• 2 tablespoons plus 1 teaspoon apple cider vinegar, divided

• 1 (425g) can white kidney beans, drained, rinsed

• 1/2 teskedar nymalen svartpeppar

• 1 small or 1/2 large head of escarole, coarsely chopped

How to make Hot Honey Pork Chops with Escarole and White Beans

Heat 1 tablespoon oil in a large skillet over high. Season pork chops on both sides with 1 1/2 teaspoons 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 57°C, 6–8 minutes total.

Transfer pork to a plate and let rest 5 minutes. Pour off and discard all but 1 tablespoon 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 tablespoon vinegar and cook, stirring occasionally, until bubbling, about 1 minute. Remove from heat. Taste and add more red pepper flakes, if desired.

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 tablespoons oil, 1 tablespoon plus 1 teaspoon vinegar, and 1 teaspoon salt to sauce in skillet. Cook over medium heat, stirring occasionally, until beans are warmed through, about 4 minutes.

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.

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