Flattened Pork Chops With Greens and Mustard Pan Sauce

This was surprisingly good! The only thing I did differently was that after I added the hot sauce to my turnip greens they did not sufficiently wilt so I turned them into the sauce pan and briefly warmed them until they wilted. [Mustard greens would also be good.] When I make this again, I will turn them into the pan rather than add the sauce to them. Also don't really see the need to flatten the chops.

• meta

• Tallahassee, FL

• 11/24/2020

I'd never made mustard greens & wanted to try them so this was the recipe I used. I didn't have mustard seeds but I always have a jar of Maille Old Style Whole Seed Mustard so I used that (& decreased the honey & sugar a bit cuz there's some in the Maille's). So Delicious. I make these mustard greens on their own all the time now.

• RBC

• San Francisco, CA

• 11/3/2020

This was really delicious and my kids loved it despite the greens and raw onion. I served it with mashed potatoes and they scraped every bit off their plates. I used book chop instead of mustard greens and cooked it briefly in the pan with the pan sauce. Very unique and truly delicious.

• KHRS

• Madison, NJ

• 4/2/2020

I like mustard greens, but raw is just a bit too far. I wilted them slightly in some chicken broth that I made last night first.

• haroldsmom3

• Gainesville, FL

• 2/11/2020

This was very good! Couldn't find mustard greens, even at Whole Foods, so subbed Swiss Chard. Next time will try with something spicier like dandelion greens if I can't find the mustard greens. The pickled shallots and mustard seeds added some nice acidity that elevated the dish.

• leslie757

• Kansas City, MO

• 11/11/2019

We loved this. Very different. I did not have mustard seeds, so I added a bit of mustard to the shallot marinade. I also used what I had on hand for the sauce - Trader Joe's Aioli Garlic Mustard Sauce. I wilted spinach in my pan, and served it all with small potatoes that I cooked, sliced open, smashed with a fork, drizzled with olive oil and S/P then broiled. Applesauce and cole slaw added even more taste to this nice recipe. Next time I will get some mustard seeds and make twice the shallots!

• katpages1

• SE PA

• 1/30/2019

I made this with pork loin chops, as that's what we had and I used spinach for the greens. It's a really nice recipe, as you get a salad and meat entrée that work great together. This recipe was easy to make and went over very well, so I'll be using it again!

• nvsgt

• Napa Valley, CA

• 12/21/2017

Dumb question, how do pound BONE-IN pork chops to a certain thickness? Seems to me the bone would get in the way. As of right now I am giving it a 2, until try it tonight, with out the pounding.

• gatour

• 9/18/2017

delicious, inventive and easy to make. Made the pickled shallots with pickled red onions because I didn't feel like going to the store. And substituted kale from my garden for the mustard greens.

• skhercules

• denver

• 7/28/2017

Great and easy. I thought it would be too much mustard, but it worked wonderfully.

• samayg

• Chicago

• 5/19/2017

Delicious and simple

• Anonymous

• Chicago

• 5/10/2017

Summary: Low prep, easy. Fast to prepare, cook and clean up! Five stars! ***The pickled shallots attracted me to this recipe and I was not disappointed! WOW! They're an amazing accompaniment to pork chops! ***My first go at Mustard Greens and four thumbs up! I wilted them in the pan to remove the bulk but regretted not using two batches. As expected they shrink like spinach; we both loved them and were wishing for more. I doubled the shallot recipe but will have to triple or quadruple next time so there's enough for the pork AND a double batch of mustard greens for two people! It was all that good!

• mjcaliandro

• TX

• 3/15/2017

Really good, easy and quick. Make sure potatoes are in small enough pieces. I used a 14 inch cast iron skillet and there was not enough room for all the potatoes, so I put the rest in a smaller skillet. When they were almost done, removed the pork, added the small skillet potatoes to the larger one to finish cooking and absorb all the yummy juices, just a few extra minutes. I then added the pork back in. I used good pastured pork, so good.

• Anonymous

• 12/5/2016

Amazing recipe! Very easy and a different way to dress up pork chops (we normally just do herbs, seasonings, & oil). Loved the pickeled shallots and mustard sauce. I used dandelion greens instead of mustard greens and the sauce was perfect to cut the bitterness.

• stephkwok

• Brooklyn, NY

• 11/6/2016

Delicious and easy recipe that I will definitely add to my rotation. Loved the pickled shallots (yum!) -- no more boring pork chops! Substituted arugula and tossed in bowl with warm dressing which worked well for me.

• jvchavez

• Charlotte, NC

• 7/9/2016