Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.
• Prep time: 5 minutes
• Cook time: 25 minutes
• Yield: Serves 4
• 1 medium shallot, thinly sliced into rings
• 2 teaspoons mustard seeds
• 2 teaspoons sugar
• ¼ cup plus 2 Tbsp. white wine vinegar
• ½ teaspoon kosher salt, plus more
• 4 bone-in pork rib chops (about 12 oz. each)
• Freshly ground black pepper
• 3 tablespoons olive oil, plus more for drizzling
• 1 tablespoon whole grain Dijon mustard
• 2 teaspoons 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.
This great family recipe is thanks to Bon-appetit Recipes at https://www.bonappetit.com/recipe/flattened-pork-chops-with-greens-and-mustard-pan-sauce