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
large skillet rimmed baking sheet microplane
- 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.
- 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.
- 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.
- Cut apples and onions
While chops are cooking, core and thinly slice apple and onion.
- 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.
- 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!