A straightforward skillet supper built on sliced kielbasa and soft onions, with a sharp mustard glaze to cut the richness. The pork does the heavy lifting here, so you will eat well in minutes.

Serves 2. 25 minutes, 15 at the stove.

About 390 calories a serving, 51 g protein, 6 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 pound of kielbasa into rounds just under half an inch thick. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the kielbasa, turning once, until the edges brown and curl, about 6 minutes. Transfer to a plate.6 min
2. Slice 1 large onion into half moons. Add to the same skillet, season with salt and pepper, and cook, stirring often, until the onion softens and the edges turn golden, about 8 minutes.8 min
3. Return the kielbasa to the skillet and stir in 3 tablespoons whole grain mustard until everything is coated and warm, about 1 minute. Taste and adjust seasoning.1 min

Note Swap yellow or Dijon mustard for whole grain. Leftovers keep for three days and are good in a sandwich the next day. Serve with rye bread or over mashed potatoes to catch the glaze.