Grilled Pork "Fiorentina" Cannellini Beans Braised Escarole Recipe

Ingredients

• 4 Bone-In Pork Chops
• 8 Tbsp. Italian Extra Virgin olive oil
• 1 tsp. garlic, finely sliced
• ¼ tsp thyme leaves
• ½ tsp. Italian parsley, no stems, finely chopped
• Kosher or fine grind sea salt to taste
• Fine grind black pepper to taste
• 4 oz. Cannellini beans, dried
• 16 oz. cold water
• ½ Tbsp. Italian Extra Virgin olive oil
• 3 Tbsp. yellow onion, peeled and diced (small)
• ¼ tsp. sliced garlic
• 1/8 tsp. thyme leaves, no stem
• 1/8 Tsp. rosemary leaves, no stems
• ¼ tsp. sun-dried tomato, whole
• 1 red finger pepper, split in half; all seeds removed
• 1 fresh bay leaf
• 16 oz. water
• 2 Tbsp. Italian Extra Virgin olive oil
• 1 Tbsp. carrots, peeled, very small dice (brunoise)
• 1 Tbsp. onions, peeled, very small dice (brunoise)
• 1 Tbsp. celery, peeled, very small dice (brunoise)
• 1 Tbsp. leeks, washed; very small dice (brunoise)
• 1 tsp. garlic cloves, peeled and sliced on bias
• ½ tsp. rosemary leaves, no stems
• ½ Tbsp. sun dried tomatoes, small dice
• 1 head escarole, blanched, rough chop
• Kosher salt, to taste
• Black pepper, fine grind, to taste