A little bit of sugar mixed into the salt helps these chops brown during their relatively short cook time, and while they rest, make the wilted greens (which are actually red) in the pork drippings. It’s a dead-simple combination that adds up: salty, savory, meaty, sweet, and a touch bitter. If you wanted to scale this up to make enough for four, there are a couple ways to do it: You could bust out a second skillet and cook your chops in two pans simultaneously, then go down to one when it’s time to wilt the radicchio. Or you can wipe out the pan, add another 3 tablespoons oil, and cook the second batch of chops in the same skillet before moving on to the greens.