Two thick pork chops get a quick sear while coleslaw from the kit warms on the stovetop with a splash of vinegar and a squeeze of heat. It is comfort food that takes less than thirty minutes and needs nothing but rice on the side.

Serves 2. 30 minutes, 25 at the stove.

About 420 calories a serving, 30 g protein, 36 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two one-inch-thick 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 do not move them.
2. Sear the chops for four minutes until deep brown underneath, then turn and sear the other side for four minutes until cooked through to 145°F (63°C) at the thickest part. Transfer to a plate and tent with foil.8 min
3. Pour the coleslaw and its dressing into the same skillet over medium heat and stir often until it is heated through and the cabbage begins to wilt, about four minutes. Taste and adjust salt and pepper.4 min
4. Divide the warm slaw between two plates, set one chop on top of each pile, and serve at once.

Note Swap pork for chicken thighs, seared and roasted at 375°F (190°C) for twelve minutes. Coleslaw keeps covered for three days; reheat gently with a tablespoon of water. Serve with steamed rice to catch the pan juices.