Pork chops get a sharp, spiced crust from the mustard on your shelf while a tangy warm cabbage slaw cooks alongside. This is a fast weeknight dinner that leans on one bold ingredient to do the work.

Serves 2. 25 minutes, 15 at the stove.

About 1210 calories a serving, 78 g protein, 7 g carbohydrate, 96 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a large skillet over medium-high heat and add 1 tablespoon oil. Pat 2 pork chops dry and season both sides with salt and pepper. Spread 1 and a half tablespoons mustard thickly over each chop and set them mustard-side down in the hot oil.
2. Cook the chops until the mustard crust sets and darkens, about three minutes, then turn and cook the other side for three more minutes until an instant-read thermometer reads 145°F (63°C) at the thickest part. Transfer to a plate.6 min
3. Add 1 tablespoon oil and 2 minced garlic cloves to the same skillet over medium heat and let them sizzle for thirty seconds. Add 1 pound shredded cabbage and a pinch of salt, then toss to coat.
4. Cook the cabbage, tossing often, until it softens and browns lightly at the edges, about four minutes. Season with salt and pepper to taste. Return the chops to the skillet for one minute to warm through, then serve together.4 min

Note Swap the pork for chicken breasts pounded thin or a firm fish fillet. Leftovers keep covered for three days and are good cold or reheated gently. Serve with rice or crusty bread to soak up the pan juices.