Hot Honey Pork Chops with Escarole and White Beans
Hot Honey Pork Chops with Escarole and White Beans is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat 1 Tbsp. oil in a large skillet over high.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 1 Tbsp. oil in a large skillet over high.
Season pork chops on both sides with 1 1/2 tsp. salt.
Cook pork until underside is golden brown, about 1 minute.
Turn and cook on other side about 1 minute before turning again.
Repeat, turning every minute, until chops are deep golden brown and an instant-read thermometer inserted into thickest part registers 135°F, 6–8 minutes total.
Transfer pork to a plate and let rest 5 minutes.
Pour off and discard all but 1 Tbsp. fat from skillet.
Add garlic to skillet, heat over medium, and cook, stirring, until fragrant and beginning to brown, about 1 minute.
Add honey, red pepper flakes, and 1 Tbsp. vinegar and cook, stirring occasionally, until bubbling, about 1 minute.
Remove from heat.
Taste and add more red pepper flakes, if desired.
Working one at a time, return pork chop to skillet, spooning hot sauce over, making sure to thoroughly coat both sides.
Transfer to plates or a platter.
Add beans, black pepper, and remaining 2 Tbsp. oil, 1 Tbsp. plus 1 tsp. vinegar, and 1 tsp. salt to sauce in skillet.
Cook over medium heat, stirring occasionally, until beans are warmed through, about 4 minutes.
Place escarole in a large bowl.
Pour hot beans and sauce over escarole and toss to coat thoroughly and wilt escarole slightly.
Serve alongside pork.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.