One-Pan Pork Chops with Garlicky Beans and Greens

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4 (10-ounce) bone-in pork rib chops, about 1 inch thick, trimmed

1 tablespoon grated lemon zest plus 2 teaspoons juice

1 ½ teaspoons ground fennel

1 ½ teaspoons table salt, divided

¾ teaspoon pepper

¼ cup extra-virgin olive oil, divided

1 onion, halved and sliced thin

4 garlic cloves, sliced thin

½ teaspoon red pepper flakes

2 cups chicken broth

1 pound curly kale, stemmed and cut into approximate 2-inch pieces

1 (15-ounce) can cannellini beans, rinsed

1 ounce Parmesan cheese, grated (1⁄2 cup), plus extra for serving

Directions at cookscountry.com

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