Stuffed pork cutlets on the bone

Ingredients:

• 4 natural pork cutlets on the bones (170-220 g each)
• 1/4 cup sugar
• Half a medium head of escarole
• 2 cloves of garlic
• 4 tbsp olive oil + extra for greasing
• 4 slices provolone cheese (about 60 g)
• 4 fresh sage leaves, chopped
• 1 can (540 g) canned cannellini beans, rinsed

Preparation:

1. In a large bowl, dissolve 1/4 cup salt and sugar in 3 cups of warm water. Insert a small knife into the rounded side of each pork chop and cut a deep pocket about 2 inches wide. Soak the chops in the brine for about 5 minutes.
2. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons of olive oil, salt, and black pepper to taste. Remove the cutlets from the brine and pat dry with paper towels. Fold each slice of cheese in half and insert it into a pocket of the pork cutlet, then stuff the pocket with the escarole mixture. Brush the pork with olive oil, sprinkle with sage, and season with salt and pepper.
3. In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Fry the pork chops, a few at a time, turning once, until golden brown, 3-4 minutes. Transfer to a plate. Add the beans and 1/3 cup water, scraping up any browned bits; season with salt and pepper to taste. Return the pork to the skillet, cover, and simmer over medium heat until cooked through, another 5-7 minutes. Serve the pork with the beans.