Skillet Pork Chops with Warm Escarole Caesar

• 3 tablespoons extra-virgin olive oil
• Two 3/4-inch-thick rib pork chops (1 pound)
• Kosher salt
• Freshly ground pepper
• 1 tablespoon unsalted butter
• 3 oil-packed anchovy fillets, drained
• 3 garlic cloves, finely chopped
• 1 head of escarole (12 ounces), rinsed and halved lengthwise
• 12 radishes, halved if large
• Freshly grated Parmigiano-Reggiano cheese and lemon wedges, for serving

1. Preheat the oven to 450.
2. Place a baking sheet in the oven to heat.
3. In a large cast-iron skillet, heat 2 tablespoons of the olive oil.
4. Season the pork chops with salt and pepper and cook over moderately high heat until golden on both sides, about 3 minutes.
5. Transfer the chops to the hot baking sheet and roast for about 6 minutes, until just cooked through.
6. Meanwhile, in the same skillet, melt the butter in the remaining 1 tablespoon of olive oil.
7. Add the anchovies and garlic and cook over moderate heat, stirring, for 30 seconds.
8. Add the escarole, radishes and 2 tablespoons of water; season with pepper.
9. Cook over moderate heat, turning occasionally, until the escarole is charred in spots and just wilted, about 3 minutes.
10. Transfer the pork, escarole and radishes to plates and serve with grated cheese and lemon wedges.

extravirgin olive oil, pork chops, kosher salt, freshly ground pepper, unsalted butter, anchovy, garlic, radishes, cheese

Taken from www.foodandwine.com/recipes/skillet-pork-chops-warm-escarole-caesar (may not work)