We've taken a slow-cook classic--pork and greens--and sped it up while retaining lots of flavor. Leftovers are great the next day, layered on rye bread.
4 bone-in pork chops, each 7 oz. and 1/2 in. thick
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon pepper
6 tablespoons canola oil, divided
2 large shallots, thinly sliced
1 bunch collards or kale (about 12 oz.) or other sturdy greens, tough stems and ribs removed; coarsely chopped
1/3 cup red wine vinegar
1/4 cup vegetable broth
1 tablespoon sugar
1 tablespoon coarse-ground mustard
1 tablespoon honey mustard
1 tablespoon apricot jam
1 1/2 teaspoons fennel seeds, crushed
How to Make It
Preheat broiler. Season pork with 1/2 tsp. salt and the pepper; set aside.
Heat 2 tbsp. oil in a large frying pan over medium heat. Add shallots and cook, stirring often, until caramelized, 7 to 8 minutes. Transfer shallots to a small bowl. Add 2 tbsp. oil to pan and increase heat to medium-high. Add greens and cook until wilted, 2 to 3 minutes. Stir in vinegar, broth, sugar, and remaining 1 tsp. salt. Reduce heat to medium and cook, partially covered, until greens are tender, about 10 minutes.
Meanwhile, mix mustards, jam, and fennel seeds in a small bowl. Heat remaining 2 tbsp. oil in a large ovenproof frying pan over medium-high heat. Sear pork until browned on one side, about 3 minutes. Remove frying pan from heat, turn pork over, and spread mustard mixture over browned side. Broil until pork is just cooked through (145°), 2 to 3 minutes.
Serve pork, mustard side up, with greens on the side. Pour any pan juices over pork chops and garnish pork and greens with shallots.
Recipe is gluten-free when made with gluten-free broth.