A quick weeknight pork dinner built on bright mustard glaze. The sharp, vinegary sauce cuts the richness of the meat and builds flavor in minutes, turning a shelf staple into the night's main event.

Serves 2. 25 minutes, 15 at the stove.

About 290 calories a serving, 14 g protein, 5 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pat two pork chops dry and season both sides with salt and pepper, then lay them in the hot pan. Cook for 4 minutes without moving them until the undersides brown.4 min
2. Flip the pork chops and cook on the other side for 3 minutes until nearly cooked through. While the second side cooks, whisk together 1/4 cup mustard with 2 tablespoons water and 2 minced cloves garlic in a small bowl.3 min
3. Pour the mustard glaze over the pork and turn each chop to coat. Cook for 1 minute more until the glaze bubbles and the pork reaches 145°F [63°C] at the thickest point. Transfer the pork to a plate.1 min
4. Add 1 tablespoon butter to the pan and stir in 4 cups fresh spinach or kale, pressing it down as it wilts. Season with salt and pepper. Cook for 2 minutes until tender, then divide the greens and pork between two plates, spooning any pan sauce over each chop.2 min

Note Swap the pork for chicken breast pounded thin or thick fish fillets. Leftovers keep in an airtight container for two days; reheat gently. Serve with rice or crusty bread to soak up the tangy sauce.