Pork Chops With Sauteed Chickpeas, Escarole, And Apple

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4 bone-in pork chops (about 9 ounces each)

2 teaspoons coarse salt

Freshly ground pepper

2 tablespoons extra-virgin olive oil

1 cup (6 ounces) canned unsalted chickpeas, drained and rinsed

1 pound escarole, leaves torn

1 medium apple, preferably Gala, cored and cut into matchsticks

1 teaspoon lemon juice

1 tablespoon lemon zest

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