Pork chops get a quick pan sauce from the tangy mustard and spices already built into piccalilli, turned glossy with a bit of butter. The pickled vegetables stay crunchy right through dinner, giving you texture and salt in one shelf ingredient.

Serves 2. 25 minutes, 20 at the stove.

About 380 calories a serving, 23 g protein, 3 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a skillet over medium-high heat until it shimmers. Pat the 2 pork chops dry and season both sides with salt and pepper. Lay them in the hot pan and cook without moving until the underside is golden and firm to the touch, about 4 minutes.
2. Flip the chops and cook the second side until an instant-read thermometer reads 145°F [63°C] at the thickest part, about 4 more minutes. Transfer the chops to a plate while you build the sauce.
3. Drain most of the fat from the pan, leaving just a thin coating. Add 1 cup of the piccalilli pickle with all its brine to the pan over medium heat, scraping up any browned bits. Stir and warm through, about 2 minutes, then turn off the heat and whisk in 2 tablespoons butter until the sauce turns glossy and emulsified.
4. Spoon the sauce and pickled vegetables over the warm chops and serve at once.

Note Swap pork chops for chicken breasts or thick fish fillets cooked until just opaque. Leftovers keep, covered, up to two days and are good cold the next day or reheated gently. Serve with boiled potatoes or rice to catch the sauce.