Thick pork chops get a quick sear and finish in a pan sauce built on sharp spicy brown mustard. The vinegar in the mustard cuts the richness of the meat while the spices deepen as it bubbles. This shelf gives you dinner in thirty minutes.

Serves 2. 30 minutes, 20 at the stove.

About 350 calories a serving, 25 g protein, 3 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 2 thick-cut pork chops dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then lay the chops in the pan and let them sear without moving for 4 minutes. Flip and sear the other side for 3 minutes until golden. Transfer to a plate.7 min
2. Lower heat to medium and add 1 tablespoon butter and 2 minced garlic cloves to the pan, stirring until fragrant, about 30 seconds. Pour in 1/2 cup chicken broth, scraping up the browned bits from the bottom.1 min
3. Whisk 3 tablespoons spicy brown mustard into the broth until smooth, then return the chops to the pan and simmer for 5 minutes, spooning the sauce over them as they cook. The sauce should reduce slightly and cling to the meat; when the chops are no longer pink at the bone, they are done.5 min

Note Swap pork for chicken breast if you prefer; cook chicken 6 minutes per side. Leftovers keep refrigerated for three days and reheat gently with a splash of broth. Serve with buttered egg noodles or over rice to catch every bit of the sauce.