Grilled Rosemary Pork Chops with Escarole
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 26 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 114 milligrams
- Sodium
- 578 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 10 grams
- Protein
- 42 grams
- Sugar
- 2 grams
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 26 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 114 milligrams
- Sodium
- 578 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 10 grams
- Protein
- 42 grams
- Sugar
- 2 grams
Ingredients
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
4 boneless center-cut pork chops (3/4 to 1 inch thick; 6 to 8 ounces each)
1 tablespoon chopped fresh rosemary
Directions
- Preheat a grill to medium high. Combine the beans, celery, red onion, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl; set aside.
- Drizzle the cut sides of the escarole with 1 tablespoon olive oil and season with salt and pepper. Season both sides of the pork chops with salt, pepper and the chopped rosemary.
- Lightly oil the grill grates. Arrange the escarole and pork on the grill. Grill the escarole until charred in spots and wilted, 1 to 2 minutes per side. Grill the pork until well marked and just cooked through, 4 to 5 minutes per side. Transfer to a baking sheet.
- Divide the pork and escarole among plates and drizzle with any juices from the baking sheet. Toss the bean mixture with the remaining 2 tablespoons olive oil, season with salt and pepper and spoon over the escarole.
