Trader Joe's deli mustard is sharp and assertive, so it's the star here, coating quick-cooking pork chops with its vinegary heat. Weeknight cooking that needs nothing but a pan and twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 330 calories a serving, 23 g protein, 1 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 2 pork chops 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 it shimmers.
2. Lay the chops in the pan and cook until the underside is browned and releases easily, about 4 minutes; flip and cook the second side until firm to the touch and cooked through to 145°F [63°C], about 4 more minutes.8 min
3. Push the chops to the side of the pan, add 1 tablespoon butter and 3 tablespoons Trader Joe's spicy brown mustard to the cleared space, and stir to combine while the butter melts, about 1 minute.1 min
4. Tilt the pan to coat the chops in the mustard sauce and serve at once with the sauce spooned over each chop.

Note Swap pork chops for boneless chicken thighs if you prefer; add one minute to each side. Leftovers keep refrigerated for three days and reheat gently in a warm skillet. Serve with crusty bread or over rice to catch every drop of sauce.