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.

  1. 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.

  1. 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.

  1. Cut apples and onions

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

  1. 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.

  1. 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!