A quick pan-seared pork chop that comes together while rice cooks, built entirely from what the shelf holds and the staples drawer. The meat gets a golden crust and a simple butter-wine sauce that tastes like more work than it takes.

Serves 2. 30 minutes, 15 at the stove.

About 1200 calories a serving, 75 g protein, 123 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1.5 cups water to a boil in a small pot, add 3/4 cup rice and a pinch of salt, stir, cover, and reduce to a simmer for 18 minutes until tender. While the rice cooks, proceed with the pork.
2. Pat the pork sirloin dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then add the pork and cook without moving it for 5 to 6 minutes until a golden crust forms.6 min
3. Flip the pork and cook for another 4 to 5 minutes until the internal temperature reaches 145°F [63°C] at the thickest point; transfer to a plate and let rest for 5 minutes.5 min
4. Lower the heat to medium, add 2 tablespoons butter and 2 minced garlic cloves to the same skillet, and cook for 1 minute until fragrant, scraping up any browned bits from the bottom. The sauce is done when the butter foams and the garlic has softened.2 min
5. Slice the rested pork against the grain and return it to the skillet to coat with the pan sauce. Divide the rice between two plates, top with the pork and sauce, and serve at once.

Note Swap the rice for pasta if preferred. Leftovers keep refrigerated for three days; reheat gently in a skillet with a splash of water. Serve with a green salad or steamed vegetables on the side to round out the plate.