Fancy Pork Chops

What You Need:

  1. 4 bone-in pork rib chops (about 12 oz. each)
  2. 1 bunch mustard greens, tough stems trimmed
  3. 1 medium shallot, thinly sliced into rings
  4. 3/4 cups white wine vinegar
  5. Freshly ground black pepper
  6. 1 teaspoon kosher salt
  7. 3 tablespoons olive oil
  8. 1 tablespoon Dijon mustard
  9. 2 teaspoons mustard seeds
  10. 1 teaspoon cumin

What You Do:

  1. Bring 1/3 cup vinegar, salt, and 2.5 Tbsp. water to a boil in a small saucepan, stirring to dissolve salt.
  2. Put shallot and mustard seeds in a bowl.
  3. Pour mixture from saucepan into the bowl and set aside.
  4. Pound pork chops between 2 layers of plastic wrap to .5″ thickness
  5. Season with salt and pepper.
  6. Heat oil in a large skillet over medium-high.
  7. Working in batches, cook pork chops until browned and cooked through, about 3 minutes per side.
  8. Transfer to a large plate.
  9. Reduce heat to medium-low and add mustard, remaining vinegar, and a splash of water to skillet.
  10. Bring to a simmer and cook, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, about 1 minute.
  11. Season with salt, pepper, and cumin.
  12. Remove pan sauce from heat.
  13. Place greens in a large bowl; season with salt and pepper.
  14. Drizzle warm sauce over greens and fluff the greens to coat with sauce.
  15. Drain shallot and mustard seeds. You should be left with a nice pickled shallot mixture.
  16. Serve pork chops with greens topped with shallot and mustard seeds.