Half a pack of pork mince cooks quickly in one pan with rice, garlic, and a little soy sauce to make a simple weeknight supper that clears the fridge.

Serves 2. 25 minutes, 10 at the stove.

About 650 calories a serving, 36 g protein, 81 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large pan over medium-high. Fry 1 small onion, chopped, until soft, about 2 minutes, then add 2 minced cloves garlic and stir for 30 seconds.3 min
2. Add half a pack of pork mince, break it up with a wooden spoon, and cook until it loses its pink colour, about 5 minutes. While it cooks, put 1 cup rice in another pot and add 2 cups water, salt, and bring to a boil.5 min
3. Pour 2 tablespoons soy sauce into the pan with the mince, stir well, and season with salt and pepper. Turn the rice down to low heat, cover, and let both cook until the rice is tender, about 15 minutes.15 min
4. Fluff the rice and tip it into the pan with the mince, toss to combine, and serve hot from the pan.

Note Swap soy sauce for worcestershire if you have it. Leftovers keep three days in the fridge and reheat well. Serve with sliced cucumber or a side salad to balance the richness of the mince.

A few pork slices become dinner when you pan-fry them hard and build a quick sauce around them. The apple adds brightness and cooks down to a glaze; the onion softens into the pan drippings.

Serves 2. 25 minutes, 20 at the stove.

About 720 calories a serving, 81 g protein, 18 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Slice 1 medium onion into thin rounds and peel and slice 1 medium apple into thin wedges. Pat your pork slices dry with a paper towel, then season both sides with salt and pepper.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat until the surface shimmers. Work in batches if needed and lay the pork slices flat in the pan without moving them until the undersides turn golden and release easily, about 2 minutes per side. Transfer to a plate.
3. Pour off all but 1 tablespoon of fat from the pan. Add the onion and a pinch of salt, stirring often until the edges turn soft and caramel brown, about 5 minutes. While the onion cooks, prep the apple.5 min
4. Add the apple slices to the pan and stir to coat, then add 1 tablespoon butter and 1/2 cup broth. Bring to a simmer and cook, scraping the bottom of the pan to loosen the browned bits, until the apple softens and the liquid reduces to a light glaze, about 4 minutes.4 min
5. Taste the sauce and add salt and pepper as needed. Return the pork to the pan and turn to coat in the glaze, warming through for 1 minute.1 min

Note Swap the apple for a pear or a splash of cider vinegar if you have neither. Leftovers keep in the fridge for two days and reheat gently in a pan with a splash of broth. Serve with rice or mashed potatoes to catch the glaze.

Two thick-cut pork chops get a quick sear and then braise gently with apples and onions, making a sauce right in the pan. This is weeknight cooking that feels composed, with almost no prep and one pot to wash.

Serves 2. 25 minutes, 15 at the stove.

About 370 calories a serving, 23 g protein, 18 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Pat two pork chops dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Lay the chops in the pan and sear without moving them for 3 minutes, until golden.3 min
2. Flip the chops and cook the second side for 2 minutes. Transfer them to a plate.2 min
3. Reduce heat to medium. Slice 1 medium onion into half-moons and quarter 1 medium apple, discarding the core. Add them to the pan with 1 tablespoon butter and a pinch of salt, stirring occasionally until softened and caramelizing at the edges, about 5 minutes.5 min
4. Return the chops to the pan, nestling them into the apple and onion mixture. Cover and simmer gently for 4 minutes until the pork is cooked through and registers 145°F (63°C) at the thickest part.4 min
5. Taste the sauce and adjust salt and pepper. Serve the chops topped with the pan sauce and its fruit and onions.

Note Swap the apple for pear or a splash of cider vinegar if you prefer. Leftovers keep for two days and are fine cold or reheated gently in the skillet. Serve with rice, bread to soak the sauce, or a bitter green salad.