Hot Honey Pork Chops With Escarole and White Beans

April 17, 2018

4.5

(23)

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Pan seared pork chops on a bed of wilted escarole topped with a sauce of white beans and sliced garlic.

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Active Time

30 minutes
Total Time

30 minutes

The spicy garlic-honey glaze for the pan-seared pork chops also forms the base of the sauce for the warm escarole-and–white bean salad in this easy one-pan dinner.

Ingredients

4 servings

3 Tbsp. extra-virgin olive oil, divided

4 (1"-thick) small bone-in pork chops (about 2 lb. total)

2 tsp. kosher salt, divided

4 garlic cloves, peeled, thinly sliced

6 Tbsp. honey

1/2 tsp. (or more) crushed red pepper flakes

2 Tbsp. plus 1 tsp. apple cider vinegar, divided

1 (15-oz.) can white kidney beans, drained, rinsed

1/2 tsp. freshly ground black pepper

1 small or 1/2 large head of escarole, coarsely chopped

Step 1
Heat 1 Tbsp. oil in a large skillet over high. Season pork chops on both sides with 1 1/2 tsp. salt. Cook pork until underside is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat, turning every minute, until chops are deep golden brown and an instant-read thermometer inserted into thickest part registers 135°F, 6–8 minutes total.
Step 2
Transfer pork to a plate and let rest 5 minutes. Pour off and discard all but 1 Tbsp. fat from skillet. Add garlic to skillet, heat over medium, and cook, stirring, until fragrant and beginning to brown, about 1 minute. Add honey, red pepper flakes, and 1 Tbsp. vinegar and cook, stirring occasionally, until bubbling, about 1 minute. Remove from heat. Taste and add more red pepper flakes, if desired.
Step 3
Working one at a time, return pork chop to skillet, spooning hot sauce over, making sure to thoroughly coat both sides. Transfer to plates or a platter. Add beans, black pepper, and remaining 2 Tbsp. oil, 1 Tbsp. plus 1 tsp. vinegar, and 1 tsp. salt to sauce in skillet. Cook over medium heat, stirring occasionally, until beans are warmed through, about 4 minutes.
Step 4
Place escarole in a large bowl. Pour hot beans and sauce over escarole and toss to coat thoroughly and wilt escarole slightly. Serve alongside pork.

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Reviews (23)

Delicious, even without the beans or escarole! The hot honey sauce is da bomb!!
- Anonymous
- 9/8/2022
This was amazing! Made it exactly as written except for substituting spinach for the escarole which I couldn't find locally. Great quick weeknight meal. I especially loved the beans that went with it. I could see myself just making that without the pork for a quick lunch.
- A cook from NC
- Asheboro, NC
- 2/25/2022
I used the recipe for the pork, and served it with roasted sweet potatoes and peas.Again, that's what I had on hand so... It was really a tasty sauce and easy to do. It's a keeper for us, but next time I'll try to do it all the way this recipe describes.
- Patt Reid
- N.W. New Jersey
- 1/9/2022
I added fig jam, generous amount - that was delicious. Onion would be nice. I also included brussel sprouts and cabbage. I love escarole but don't have any on hand. Definitely need my veggies though!
- lora_lu
- Denver CO
- 5/18/2021
I was very pleased with this dish. I used Boneless pork chops and Blue Agave instead of honey because that is what I had on hand.
- Nassetta59
- Fairfax, VA
- 12/8/2020
It was very good I enjoyed it very much
- ardelle.ancrum@yahoo.com
- Round O South Carolina
- 9/8/2020
These were very good! Easy and quick for a weeknight dinner, and super tasty. I was initially concerned that my sauce wouldn't solidify very well/get the more desirable honey consistency but it cooled and was fine. Added in extra red pepper flakes and the dijon mustard as per the recommendations in the comments. Next time I would add an extra can of beans (but I happen to really like beans) and more greens (this go round I used spinach as I also couldn't find escarole).
- kncookspnw
- seattle
- 5/28/2019
Da-lish, I added a squeeze of lemon too!
- jnasta
- Chelsea, MA
- 5/12/2019
What a great quick easy weeknight dinner! I added dijon mustard as others did to balance out the sweetness of the honey. I also could not find escarole, and instead substituted spinach. It was a hit! Will make again.
- kroevens
- Metairie, LA
- 3/12/2019
Great dish! Easy Recipe!
- Anonymous
- Toronto, ON
- 3/11/2019
猪排出来太棒了!家人喜欢the escarole and beans.
- Anonymous
- Boston, MA
- 3/3/2019
Very good! Followed the recipe except for the escarole. Apparently Idahoans don’t eat that “newfangled” designer salad green. I used romaine lettuce hearts, and it was just fine. I think I would add a bit more vinegar next time.
- ElaineGloeckle
- Boise, Idaho
- 2/4/2019
Very good. Mostly, though, I ‘d like to address the white kidney/cannelloni bean issue. They are the same thing. If you look at most cans of these beans they will have both names on them. No difference with dried.
- schoharie
- 1/10/2019
Came together very quickly, perfect for a week night. I used cannellini beans and will add a shot of Dijon mustard the next time. Will definitely make again.
- betteraskjeeves
- Ohio
- 11/6/2018
This was delicious and easy! Pork was a little dry, so reduce searing time a bit... doesn't have to be so brown, as the sauce is nice and dark and imparts a lovely color.
- elisabethdw
- Los Angeles, CA
- 10/25/2018