Cheese-Stuffed Pork Chops

Ingredients

• 24 ounces pork chops thick-cut bone-in
• 19 ounce .5 can cannellini beans drained and rinsed canned
• 0.5 medium head endive 
• 4  sage leaves fresh chopped
• 2 cloves garlic 
• 4 servings kosher salt 
• 4 tablespoons olive oil extra-virgin plus more for brushing
• 4 servings pepper freshly ground
• 2 ounces provolone cheese 
• 0.3 cup sugar 

Equipment

• bowl
• frying pan
• knife

Directions

1. Dissolve 1/4 cup salt and the 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 chops 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.
2. 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.
3. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper.
4. 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.
5. Transfer to a plate.
6. 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.
7. Serve the pork with the beans.
8. Photograph by Antonis Achilleos