Cheese-Stuffed Pork Chops

1. 1

   Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl.

2. 2

   Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide.

3. 3

   Soak the chops in the brine, about 5 minutes.

4. 4

   Meanwhile, finely chop the escarole and garlic.

5. 5

   Toss with 2 tablespoons olive oil, and salt and pepper to taste.

6. 6

   Remove the chops from the brine and pat dry.

7. 7

   Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture.

8. 8

   Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper.

9. 9

   Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.

10. 10

    Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes.

11. 11

    Transfer to a plate.

12. 12

    Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper.

13. 13

    Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes.

14. 14

    Serve the pork with the beans.

15. 15

    Per serving: Calories 463; Fat 28 g (Saturated 7 g); Cholesterol 63 mg; Sodium 693 mg; Carbohydrate 21 g; Fiber 6 g; Protein 31 g

16. 16

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.