The mustard greens have a earthy, garlicky richness- perfect with the quickly seared chops and sweet-sour apple topping. It’s a meal sure to fill you up and leave you smiling with satisfaction. Cook, relax and enjoy!

What you’ll need:

1 clove garlic
1 ½ teaspoons anchovy paste
12 oz mustard greens
¼ cup apple cider vinegar
¼ teaspoon ground cardamom
14 oz-16 oz ½ inch bone in pork loin chops
1 fuji apple
1 onion
⅛ teaspoon red chile flake
1 tablespoon whole grain mustard
olive oil
coarse salt
fresh ground black pepper
sugar

Equipment:

large skillet
rimmed baking sheet
microplane

Recipe steps:

1. Prepare greens

   Preheat oven to 425°F. Peel garlic then finely chop or grate on a microplane. Combine garlic, anchovy paste and 2 tablespoons olive oil in a large bowl. Remove thick stems from mustard greens and coarsely chop leaves. Toss greens with garlic mixture until coated.

2. Cook greens

   Transfer greens to a rimmed baking sheet and roast for 10 minutes, stirring halfway through. Stir in 1 teaspoon vinegar and season with salt and pepper to taste.

3. Cook pork chops

   Meanwhile, combine cardamom, 1 teaspoon salt and ¼ teaspoon pepper in a small bowl and sprinkle mixture on both sides of chops. Heat 1 teaspoon oil in large skillet over medium high heat and cook chops until browned and just cooked through, 2–3 minutes per side.

4. Cut apples and onions

   While chops are cooking, core and thinly slice apple and onion.

5. Cook apples and onions

   Remove chops from skillet then add 2 teaspoons oil, apples, onions, and red chile flake. Sauté until soft and golden brown, 5–7 minutes.

6. Make sauce

   Add remaining apple cider vinegar, ½ cup water, mustard, and 1 teaspoon sugar. Cook until liquid has reduced, about 3 minutes. Season with salt to taste. Split greens between two plates. Place pork chops on greens and top with apples and onions. Enjoy!