Pork Chops with Spicy Tomato-Braised Escarole | America's Test Kitchen

Ingredients

• 4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
• 1½ teaspoons table salt, divided
• ¾ teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• 2 ounces link pepperoni, cut into ¼-inch dice
• 4 garlic cloves, sliced thin
• ½ teaspoon red pepper flakes
• 1 head escarole (1 pound), trimmed and cut into 1-inch pieces
• 1 (14.5-ounce) can stewed tomatoes
• 1 tablespoon chopped fresh oregano