INGREDIENTS
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Kosher salt
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1/4 cup sugar
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4 bone-in, thick-cut pork chops (6 to 8 ounces each)
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1/2 medium head escarole
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2 cloves garlic
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4 tablespoons extra-virgin olive oil, plus more for brushing
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Freshly ground pepper
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4 slices provolone cheese (about 2 ounces)
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4 fresh sage leaves, chopped
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1 (19-ounce) can cannellini beans, drained and rinsed