Grilled pork cutlets with escarole salad

Ingredients:

• 4 natural boneless pork cutlets (2-2.5 cm thick; weighing 180-220 g each)
• 1 can (425 g) lima beans, rinsed
• 1 stalk celery, halved lengthwise and thinly sliced
• Half a small red onion, halved and thinly sliced
• 3 tablespoons red wine vinegar
• 1 large head escarole, quartered lengthwise, root trimmed but not stemmed
• 3 tablespoons extra-virgin olive oil, plus more for greasing the grill
• 1 tbsp chopped fresh rosemary

Preparation:

1. Preheat the grill to medium-high heat. In a medium bowl, combine the beans, celery, red onion, vinegar, 1/4 teaspoon salt, and a few grinds of black pepper; set aside.
2. Drizzle the escarole slices with 1 tablespoon of olive oil and season with salt and pepper. Season the patties on both sides with salt, black pepper, and chopped rosemary.
3. Lightly oil the grill grate. Arrange the escarole and pork on the grill. Grill the escarole until charred and wilted in spots, 1-2 minutes per side. Grill the pork until charred and cooked through, 4-5 minutes per side. Transfer to a baking sheet.
4. Divide the pork and escarole among plates and drizzle with the pan juices. Toss the bean salad with the remaining 2 tablespoons of olive oil, season with salt and pepper to taste, and arrange on top of the escarole.