Flattened Pork Chops with Greens and Mustard Pan Sauce

By ezunich

Ingredients

• 1 medium shallot, thinly sliced into rings
• mustard seeds
• sugar
• plus 2 Tbsp. white wine vinegar
• kosher salt, plus more
• bone-in pork rib chops (about 12 oz. each)
• Freshly ground black pepper
• olive oil, plus more for drizzling
• whole grain Dijon mustard
• honey
• mustard greens, tough stems trimmed

Details

Servings 4
Cooking time 30mins
Adapted from bonappetit.com

Preparation

Step 1

Place shallot and mustard seeds in a small bowl or heatproof jar. Bring sugar, ¼ cup vinegar, ½ tsp. salt, and 2 Tbsp. water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over shallot and mustard seeds; set aside.

Pound pork chops between 2 layers of plastic wrap to ¼–½” thickness; season with salt and pepper. Heat 3 Tbsp. oil in a large skillet over medium-high. Working in batches if needed, cook pork chops until browned and cooked through, about 3 minutes per side. Transfer to a large plate.

Reduce heat to medium-low and add mustard, honey, remaining 2 Tbsp. vinegar, and a splash of water to skillet. Bring to a simmer and cook, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, about 1 minute. Season with salt and pepper. Remove pan sauce from heat.

Place greens in a large bowl; season with salt and pepper. Drizzle warm sauce over greens and toss to coat. Drain shallot and mustard seeds.

Serve pork chops with greens topped with pickled shallot and mustard seeds and drizzled with more oil.