Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Sprinkle the five spice powder, salt, and pepper on both sides of the pork chops.

Heat an oven-safe skillet on your stovetop over medium-high heat. If your pork chops have a nice fat cap, place the pork chops in the pan sticking straight up with fat touching the pan. This will render some of the fat into the pan, which you can use to sear the chops. Otherwise, heat the avocado oil in the pan.

Once hot, place the pork chops in the pan and sear for 2 to 3 minutes until browned. Flip over and repeat on the other side.

Place the pan in the oven and let the pork chops bake until they reach an internal temperature of 145 degrees Fahrenheit (62 degrees Celsius). Transfer the pork chops to a rimmed plate, pour half of the pan juices on top of the pork, and set aside.

Heat the pan again over medium-high heat. Add the vinegar and scrape up any browned bits on the bottom of the pan. When the vinegar begins to bubble and starts to evaporate, add the butter. Once the butter is melted, add the coconut aminos and maple syrup. Stir until combined, then add the escarole.

Sauté the escarole for a few minutes, until the leaves are tender. Avoid overcooking the escarole because it can develop a slimy texture when cooked for too long. Season with salt and pepper to taste.

Serve the pork chops alongside the escarole and your favorite root veggie, like roasted delicata squash.