Cola-Glazed Pork Chops with Mustard Greens

Serves 4

Pan IconWHY THIS RECIPE WORKS: Some unexpected complementary ingredients—five-spice powder, cola, and ketchup—make this an all-around appealing meal. Rubbing the chops with the five-spice powder (a mix of spices such as cinnamon, cloves, and star anise) gives them a warm, subtle pungency, while the cola and ketchup, along with brown sugar, create an irresistible glaze. To round out the meal, we prepare a side of mustard greens. Since each component is prepared on the stovetop in a skillet, this recipe stays streamlined.

½

teaspoon five-spice powder

Salt and pepper

4

(8- to 10-ounce) bone-in pork rib or center-cut chops, 1 inch thick, trimmed

4

teaspoons vegetable oil

2

pounds mustard greens, stemmed and chopped

½

cup low-sodium chicken broth

3

garlic cloves, minced

1

cup cola

¼

cup packed light brown sugar

¼

cup ketchup

1. Combine five-spice powder, ½ teaspoon salt, and ½ teaspoon pepper in small bowl. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat pork chops dry with paper towels and season with spice mixture. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Add chops and cook until well browned, about 5 minutes per side. Transfer to plate and tent with aluminum foil.

2. Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add mustard greens, broth, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Cover and cook until greens are just tender and wilted, 8 to 10 minutes. Transfer to serving bowl and tent loosely with foil.

3. Whisk cola, brown sugar, and ketchup in medium bowl. Add mixture to now-empty skillet and simmer until slightly thickened, about 3 minutes. Return chops and any accumulated juices to skillet and continue to simmer until glaze coats chops, 1 to 2 minutes. Transfer chops to platter, pour over glaze, and serve with greens.