Pork Chops with Mustard Greens and Mustard Pan Sauce

Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.

1 medium shallot, thinly sliced into rings
2 tsp. mustard seeds
2 tsp. sugar
¼ cup + 2 Tbsp. white wine vinegar
½ tsp. sea salt
4 (12 oz) pork rib chops, bone-in
black pepper, freshly ground
3 Tbsp. extra-virgin olive oil
1 Tbsp. whole-grain Dijon mustard
2 tsp. pure honey
1 bunch mustard greens, tough stems trimmed

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.

Makes 4 servings.