• prep: 30 min
• cook: 30 min
• total: 1 hr

servings:

The spicy garlic-honey glaze for the pan-seared pork chops also forms the base of the sauce for the warm escarole-and–white bean salad in this easy one-pan dinner.

• 3 Tbsp. extra-virgin olive oil, divided
• 4 (1"-thick) small bone-in pork chops (about 2 lb. total)
• 2 tsp. kosher salt, divided
• 4 garlic cloves, peeled, thinly sliced
• 6 Tbsp. honey
• 1/2 tsp. (or more) crushed red pepper flakes
• 2 Tbsp. plus 1 tsp. apple cider vinegar, divided
• 1 (15-oz.) can white kidney beans, drained, rinsed
• 1/2 tsp. freshly ground black pepper
• 1 small or 1/2 large head of escarole, coarsely chopped

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