Flattened Pork Chops with Greens and Mustard Pan Sauce

Preparation

1. Step 1

   Place shallot and mustard seeds in a small bowl or heatproof jar. Bring sugar, ¼ cup vinegar, ½ tsp. salt, and 2 Tbsp. water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over shallot and mustard seeds; set aside.

   Step 2

   Pound pork chops between 2 layers of plastic wrap to ¼–½” thickness; season with salt and pepper. Heat 3 Tbsp. oil in a large skillet over medium-high. Working in batches if needed, cook pork chops until browned and cooked through, about 3 minutes per side. Transfer to a large plate.

   Step 3

   Reduce heat to medium-low and add mustard, honey, remaining 2 Tbsp. vinegar, and a splash of water to skillet. Bring to a simmer and cook, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, about 1 minute. Season with salt and pepper. Remove pan sauce from heat.

   Step 4

   Place greens in a large bowl; season with salt and pepper. Drizzle warm sauce over greens and toss to coat. Drain shallot and mustard seeds.

   Step 5

   Serve pork chops with greens topped with pickled shallot and mustard seeds and drizzled with more oil.