Categories: Meals

Ingredients

• 15 oz. can butter beans, drained and rinsed
• 1 stalk celery, halved lengthwise and thinly sliced crosswise
• 1/2 small red onion, halved and thinly sliced
• 3 tbsp red wine vinegar
• Kosher salt and black pepper
• 1 large head escarole, quartered lengthwise, root trimmed but intact
• 3 tbsp olive oil, plus more for the grill
• 4 boneless center-cut pork chops
• 1 tbsp chopped fresh rosemary

Directions

1. Preheat a grill to medium high. Combine the beans, celery, red onion, vinegar, 1/4 tsp salt and pepper in a medium bowl; set aside.

2. Drizzle the cut sides of the escarole with 1 tbsp olive oil and season with salt and pepper. Season both sides of the pork chops with salt, pepper, and the chopped rosemary.

3. Lightly oil the grill grates. Arrange the escarole and pork on the grill. Grill the escarole until charred in spots and wilted, 1-2 minutes per side. Grill the pork until well marked and just cooked through, 4-5 minutes per side. Transfer to a baking sheet.

4. Divide the pork and escarole among plates and drizzle with any juices from the baking sheet. Toss the bean mixture with the remaining 2 tbsp olive oil, season with salt and pepper and spoon over the escarole.

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