Stuffed Pork Chops

Jerome and I ended up having the ranch to ourselves starting Saturday afternoon through Easter Sunday when we left in the evening. We decided to make dinner in the wonderful kitchen. I have had the ingredients for this recipe for about a week and we never got around to making it at home. So, I took the ingredients out to the ranch. I bought this great cookbook by Food Network - Great Easy Meals: 250 Fun & Fast Recipes. 

Ingredients

• Kosher salt
• 1/4 cup sugar
• 4 bone-in, thick-cut pork chops (6 to 8 ounces each)
• 1/2 medium head escarole
• 2 cloves garlic
• 4 tablespoons extra-virgin olive oil, plus more for brushing
• Freshly ground pepper
• 4 slices provolone cheese (about 2 ounces)
• 4 fresh sage leaves, chopped
• 1 (19-ounce) can cannellini beans, drained and rinsed

Directions

Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes.

Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. 

 Look at the handsome chef! He's so good at grilling & cooking!

Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate.

Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. 
Serve the pork with the beans.

We were going to eat this meal in front of the tv. So, Jerome decides to cut up his food before we leave the kitchen. Good idea. Then, I see this:

Haha. He said it tasted so good, he didn't want to waste the meat he accidentally left attached to the bones. Hope that encourages you to try this meal.