Skillet Pork Chops with Warm Escarole Caesar
Ingredients
- 3 tablespoons extra-virgin olive oil
- Two 3/4-inch-thick rib pork chops (1 pound)
- Kosher salt
- Freshly ground pepper
- 1 tablespoon unsalted butter
- 3 oil-packed anchovy fillets, drained
- 3 garlic cloves, finely chopped
- 1 head of escarole (12 ounces), rinsed and halved lengthwise
- 12 radishes, halved if large
- Freshly grated Parmigiano-Reggiano cheese and lemon wedges, for serving
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