Pan-Roasted Pork Chops With Quick Pickled Greens

• 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

1. Preheat broiler. Season pork with 1/2 tsp. salt and the pepper; set aside.
2. 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.
3. 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 (145u0b0), 2 to 3 minutes.
4. Serve pork, mustard side up, with greens on the side. Pour any pan juices over pork chops and garnish pork and greens with shallots.
5. Recipe is gluten-free when made with gluten-free broth.

pork chops, kosher salt, pepper, canola oil, shallots, kale, red wine vinegar, vegetable broth, sugar, coarseground mustard, honey, apricot, fennel seeds

Taken from www.myrecipes.com/recipe/pan-roasted-pork-chops-quick-pickled-greens (may not work)