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Skillet Pork Chops with Warm Escarole Caesar
© Chris Court

Skillet Pork Chops with Warm Escarole Caesar


While the juicy pork chops roast, you can make this quick and flavorful side dish of escarole, radishes and anchovies.

Slideshow: Tasty Pork Chops


  1. 3 tablespoons extra-virgin olive oil
  2. Two 3/4-inch-thick rib pork chops (1 pound)
  3. Kosher salt
  4. Freshly ground pepper
  5. 1 tablespoon unsalted butter
  6. 3 oil-packed anchovy fillets, drained
  7. 3 garlic cloves, finely chopped
  8. 1 head of escarole (12 ounces), rinsed and halved lengthwise
  9. 12 radishes, halved if large
  10. Freshly grated Parmigiano-Reggiano cheese and lemon wedges, for serving
  1. Preheat the oven to 450°. Place a baking sheet in the oven to heat. In a large cast-iron skillet, heat 2 tablespoons of the olive oil. Season the pork chops with salt and pepper and cook over moderately high heat until golden on both sides, about 3 minutes. Transfer the chops to the hot baking sheet and roast for about 6 minutes, until just cooked through.
  2. Meanwhile, in the same skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the anchovies and garlic and cook over moderate heat, stirring, for 30 seconds. Add the escarole, radishes and 2 tablespoons of water; season with pepper. Cook over moderate heat, turning occasionally, until the escarole is charred in spots and just wilted, about 3 minutes. Transfer the pork, escarole and radishes to plates and serve with grated cheese and lemon wedges.