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: 2 cloves garlic 1½ tsp anchovy paste 16 oz mustard greens ¼ cup apple cider vinegar ¾ tsp ground cardamom 3, ½-inch bone in pork loin chops 2 fuji apples 1 onion 1½ Tbsp whole grain mustard olive oil coarse salt freshly ground black pepper sugar
Equipment: large skillet 2 rimmed baking sheets 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 oil in a large bowl. Remove thick stems from mustard greens and coarsely chop leaves. Toss greens with garlic mixture until coated.
Cook greens Transfer greens to two rimmed baking sheets and roast for 10 minutes, stirring halfway through. Stir in 1 tablespoon vinegar and season with salt and pepper to taste.
Cook pork chops Meanwhile, combine cardamom, 1½ teaspoons salt and ¼ teaspoon pepper in a small bowl and sprinkle mixture on both sides of chops. Heat 1 tablespoon oil in large skillet over medium high and cook chops (in batches if necessary) until browned and just cooked through, about 2 minutes per side.
Cut apples and onions While chops are cooking, core and thinly slice apples and onion.
Cook apples and onions Remove chops from skillet then add 2 teaspoons oil, apples and onions. Sauté until soft and golden brown, about 7 minutes.
Make sauce Add remaining apple cider vinegar, ½ cup water, mustard, and 2 teaspoons sugar. Cook until liquid has reduced, about 3 minutes. Season with salt to taste. Divide greens among plates. Place pork chops on greens and top with apples and onions. Enjoy!