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Bone-In Pork Chops with White Beans & Escarole

Bone-In Pork Chops with White Beans & Escarole

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 2 People
Calories 455 kcal


  • 1 tbsp Extra virgin olive oil
  • ½ Medium White onion Chopped small
  • 2-3 cloves Garlic Peeled and chopped
  • Sea salt and black pepper To taste
  • 2 Bone-in pork chops Large
  • ½ cup Chicken broth
  • 15 oz Cannellini beans Rinsed and drained
  • ½ tsp Dried oregano
  • 3 cup Escarole Roughly chopped


  • Add olive oil, onion, and garlic to a large, high-sided skillet set over medium heat. Season with salt and black pepper, to taste, and cook, stirring frequently, until the onion and garlic softens and develops some color, approximately 3-4 minutes.
  • Season pork chops with sea salt and black pepper, to taste, and add to the skillet. Brown the chops on each side until they release easily from the skillet, approximately 4-5 minutes per side.
  • Add chicken broth, cannellini beans, and oregano to skillet. Season with salt and black pepper, to taste, and cover. Reduce heat to medium-low and cook for 8-10 minutes, or until internal temperature is just over 140°F with an instant read thermometer. Remove from heat, cover and let rest for 5 minutes.
  • While the chops rest, add the chopped escarole to the skillet and stir to combine. Sauté until just wilted, stirring frequently, approximately 2-3 minutes. Remove from heat and serve immediately with the pork chops. Enjoy!



Tip: The escarole in this recipe may be substituted with chopped kale, Swiss chard, or spinach.

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Calories: 455kcalCarbohydrates: 39gProtein: 42gFat: 17gSaturated Fat: 4gTrans Fat: 1gCholesterol: 90mgSodium: 755mgPotassium: 841mgFiber: 13gSugar: 1gVitamin A: 1641IUVitamin C: 12mgCalcium: 199mgIron: 6mg
Keyword chicken stock, pork, pork chop
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