Grilled Rosemary Pork Chops with Escarole

Name: Grilled Rosemary Pork Chops with Escarole
Ingredients: 1 15-ounce can butter beans, drained and rinsed; 1 stalk celery, halved lengthwise and thinly sliced crosswise; 1/2 small red onion, halved and thinly sliced; 3 tablespoons red wine vinegar; Kosher salt and freshly ground pepper; 1 large head escarole, quartered lengthwise, root trimmed but intact; 3 tablespoons extra-virgin olive oil, plus more for the grill; 4 boneless center-cut pork chops (3/4 to 1 inch thick; 6 to 8 ounces each); 1 tablespoon chopped fresh rosemary