Grilled Rosemary Pork Chops with Escarole

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1 15-ounce can butter beans, drained and rinsed

1 stalk celery, halved lengthwise and thinly sliced crosswise

1/2 small red onion, halved and thinly sliced

3 tablespoons red wine vinegar

Kosher salt and freshly ground pepper

1 large head escarole, quartered lengthwise, root trimmed but intact

3 tablespoons extra-virgin olive oil, plus more for the grill

4 boneless center-cut pork chops (3/4 to 1 inch thick; 6 to 8 ounces each)

1 tablespoon chopped fresh rosemary