Cheese-Stuffed Pork Chops

• 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

1. Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl.
2. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide.
3. Soak the chops in the brine, about 5 minutes.
4. Meanwhile, finely chop the escarole and garlic.
5. Toss with 2 tablespoons olive oil, and salt and pepper to taste.
6. Remove the chops from the brine and pat dry.
7. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture.
8. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper.
9. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
10. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes.
11. Transfer to a plate.
12. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper.
13. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes.
14. Serve the pork with the beans.
15. Per serving: Calories 463; Fat 28 g (Saturated 7 g); Cholesterol 63 mg; Sodium 693 mg; Carbohydrate 21 g; Fiber 6 g; Protein 31 g
16. Photograph by Antonis Achilleos

kosher salt, sugar, pork chops, head escarole, garlic, extravirgin olive oil, freshly ground pepper, provolone cheese, sage, cannellini beans

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cheese-stuffed-pork-chops-recipe.html (may not work)