Tangy mustard and paprika give thin-cut pork chops their crust while a quick vinegar reduction becomes sauce. This shelf's mustard does all the seasoning work, so dinner is on the table in twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 280 calories a serving, 31 g protein, 7 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Coat both sides of 2 thin pork chops with 2 tablespoons mustard and season with salt and pepper. Once the oil shimmers, lay the chops in the pan and cook until golden on the first side, about three minutes.3 min
2. Flip the chops and cook until the second side is golden and the meat reads 145°F (63°C) at its thickest point, about three more minutes. Transfer to a plate.3 min
3. Reduce heat to medium. Mince 1 garlic clove and half a medium onion and stir into the pan drippings for one minute until fragrant. Add half a cup broth and 1 tablespoon mustard and scrape up the browned bits.1 min
4. Simmer the sauce until it is syrupy, about three minutes. Taste and add salt and pepper. Pour the sauce over the chops and serve.3 min

Note Swap thin-cut chicken breasts for the pork. Leftovers keep in the fridge for two days; reheat gently. Serve over rice or with roasted vegetables and bread to soak up the sauce.