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Hot Honey Pork Chops with Escarole and White Beans

Hot Honey Pork Chops with Escarole and White Beans

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This high-protein dish of hot honey pork chops offers a sophisticated balance of sweet, spicy, and tangy flavours. The pork is pan-seared until golden and juicy, then finished in a glossy chilli-infused honey glaze that provides a satisfying heat. Paired with creamy white kidney beans and slightly bitter escarole, it is a well-rounded meal that feels both indulgent and nourishing.

Ideal for a quick weeknight dinner or a casual weekend treat, this recipe uses simple store-cupboard staples like apple cider vinegar and honey to create a restaurant-quality sauce. The escarole wilts perfectly under the heat of the warm beans, creating a fresh, vibrant base that cuts through the richness of the meat. It is a fantastic choice for those looking for a delicious, heart-healthy supper.

Ingredients for Hot Honey Pork Chops with Escarole and White Beans

45ml de azeite de oliva extra-virgem, dividido
4 (1"-thick) small bone-in pork chops (about 900g total)
2 colheres de chá de sal kosher, dividido
4 garlic cloves, peeled, thinly sliced
6 tablespoons honey
1/2 teaspoons (or more) crushed red pepper flakes
2 tablespoons plus 1 teaspoon apple cider vinegar, divided
1 (425g) can white kidney beans, drained, rinsed
1/2 colher de chá de pimenta-do-reino moída na hora
1 small or 1/2 large head of escarole, coarsely chopped

How to make Hot Honey Pork Chops with Escarole and White Beans

Heat 1 tablespoon oil in a large skillet over high. Season pork chops on both sides with 1 1/2 teaspoons 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 57°C, 6–8 minutes total.

Transfer pork to a plate and let rest 5 minutes. Pour off and discard all but 1 tablespoon 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 tablespoon 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 tablespoons oil, 1 tablespoon plus 1 teaspoon vinegar, and 1 teaspoon 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.