Spicy brown mustard does double duty here: a crust for quick-seared pork and a base for a sharp pan sauce that's ready in minutes. This shelf gives you a full dinner in under twenty.

Serves 2. 20 minutes, 18 at the stove.

About 210 calories a serving, 14 g protein, 4 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two 1-inch pork chops dry and season both sides with salt and pepper. Rub 1 tablespoon of spicy brown mustard onto each side of each chop, coating well. Let sit while the pan heats.
2. Set a large skillet over medium-high heat and add 1 tablespoon oil. When it shimmers, lay the chops in and sear for 4 minutes on the first side without moving them, then turn and sear for 3 minutes on the second side until the internal temperature reaches 145°F (63°C).7 min
3. Transfer the chops to a plate to rest. Pour off all but 1 teaspoon of fat from the pan, add 3 tablespoons water and 1 tablespoon spicy brown mustard, and scrape up the browned bits with a wooden spoon while the sauce bubbles for 1 minute.2 min
4. Whisk in 1 tablespoon butter off heat to finish the sauce, tasting and adjusting salt and pepper. While the chops rested, steam or sauté 4 ounces of green beans or spinach in a separate pan with a pinch of salt and pepper. Plate the chops with vegetables and spoon the mustard pan sauce over each chop.

Note Swap bone-in for boneless chops if that is what you have, reducing sear time to 3 minutes per side. Leftover mustard sauce keeps in the fridge for three days and suits chicken, fish, or roasted root vegetables. Serve with crusty bread to soak up every drop.