Pork Chops with Warm Escarole Salad

This was a quick weeknight meal that was easy to adjust down to 2 servings.  The wilted escarole/chickpea/apple mixture was a nice healthy side dish.  I also made a little quinoa for a grain component.

Pork Chops with Warm Escarole Salad
Recipe from One Pot Cookbook
Serves 4

Ingredients:
4 bone-in 9oz pork chops
salt and pepper
2 tablespoons olive oil
1 cup canned chickpeas, drained and rinsed
1 pound escarole, leaves torn
1 medium Gala apple, cut into matchsticks
1 tablespoon grated lemon zest
1 teaspoon fresh lemon juice

Directions:
Season pork chops with salt and pepper.  In a large saute pan, heat oil over medium-high.  Add pork chops, reduce heat to medium, and cook until browned on both sides and cooked through, about 8 minutes.  Transfer to a plate and tent with foil to keep warm.

Add chickpeas to pan and cook for 2 minutes.  Working in batches, add the escarole and cook, stirring, adding more as the leaves wilt.  Sprinkle with salt and pepper, and add apple, lemon zest, and lemon juice.  Serve with the chops.