Ingredients
4 bone-in pork chops (about 9 ounces each)
2 teaspoons coarse salt
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1 cup (6 ounces) canned unsalted chickpeas, drained and rinsed
1 pound escarole, leaves torn
1 medium apple, preferably Gala, cored and cut into matchsticks
1 teaspoon lemon juice
1 tablespoon lemon zest
Preparation
Sprinkle pork chops on both sides with 1 1/2 teaspoons salt, and season with pepper. Heat oil in a large high-sided saute pan over medium-high heat. Add pork chops. Reduce heat to medium, and cook until browned around the edges, about 4 minutes. Flip, and cook 3 to 4 minutes more. Transfer chops to a plate.
Add chickpeas to pan, and cook for 2 minutes. Working in 3 batches, add escarole and cook, stirring, adding additional batches as the leaves wilt. Sprinkle with remaining 1/2 teaspoon salt, and season with pepper. Remove from heat, and stir in apple and lemon juice and zest. Serve with chops.
