Name: Pork Chops with Spicy Tomato-Braised Escarole
Total time: 35 min
Ingredients: 4 (8- to 10-ounce) bone-in pork rib chops , ¾ to 1 inch thick, trimmed; 1½ teaspoons table salt , divided; ¾ teaspoon pepper; 2 tablespoons extra-virgin olive oil; 2 ounces link pepperoni , cut into ¼-inch dice; 4 garlic cloves , sliced thin; ½ teaspoon red pepper flakes; 1 head escarole (1 pound), trimmed and cut into 1-inch pieces; 1 (14.5-ounce) can stewed tomatoes; 1 tablespoon chopped fresh oregano

Why This Recipe Works

Escarole's bitter edge was tamed by sweet stewed tomatoes, while pepperoni and pepper flakes added welcome heat.

Before You Begin

This recipe is inspired by Hilda Minter’s Spicy Braised Escarole from Molly O’Neill’s One Big Table (2010). Use pork chops of the same thickness to ensure even cooking. Pork chops can buckle during cooking and cook unevenly. To prevent this, use kitchen shears to snip the fat surrounding the loin portion of each chop. We like to serve cornbread on the side.

Instructions

Pat chops dry with paper towels. Sprinkle all over with 1¼ teaspoons salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Add chops and cook until well browned on 1 side, about 5 minutes. Transfer chops, browned side up, to plate.

Add pepperoni, garlic, and pepper flakes to fat left in pot and cook until fragrant, about 1 minute. Stir in escarole, tomatoes and their juice, oregano, and remaining ¼ teaspoon salt. Cook until escarole is wilted, about 3 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.

Arrange chops, browned side up, in pot and add any accumulated juices. Reduce heat to medium-low; cover; and simmer until chops register 140 degrees, 5 to 10 minutes. Serve.