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1
Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl.
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2
Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide.
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3
Soak the chops in the brine, about 5 minutes.
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4
Meanwhile, finely chop the escarole and garlic.
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5
Toss with 2 tablespoons olive oil, and salt and pepper to taste.
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6
Remove the chops from the brine and pat dry.
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7
Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture.
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8
Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper.
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9
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
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10
Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes.
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11
Transfer to a plate.
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12
Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper.
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13
Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes.
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14
Serve the pork with the beans.
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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
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16
Photograph by Antonis Achilleos
