Garlicky Dijon Pork Chops and Greens

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings


  • 1 1/2 tablespoons Dijon mustard
  • 1/2 tablespoon chopped fresh thyme
  • 1 1/2 pounds boneless pork chops
  • sea salt and freshly ground black pepper to taste
  • 4 tablespoons ghee
  • 6 cloves garlic minced
  • 1 cup diced onion
  • 2 pounds mustard greens chopped (or use collard greens)
  • 1 tablespoon apple cider vinegar
  • 1 cup sauerkraut


  • Preheat oven to 375 degrees.
  • In a small bowl, whisk together mustard and thyme. Use a pastry brush to coat pork chops with the mustard mixture. Season with salt and pepper to taste.
  • In a baking dish place the pork. In the oven, roast the pork for 20 minutes, or until desired doneness. On a cutting board, place pork and let rest for 5 minutes.
  • While the pork is cooking, in a large sauté pan, heat ghee over medium heat. In the pan, sauté garlic and onion for 2 minutes. To the pan, add mustard greens and vinegar. Stir greens and reduce heat to low.
  • Cook greens 10 to 12 minutes, or until tender. Stir in ground sauerkraut. Season mustard greens to taste with sea salt and pepper.
  • On individual plates, place greens. Place pork alongside greens and serve.


Serving Suggestion: Faux - tay - toes (Steam cauliflower till tender; drain; mash with butter, salt and pepper to taste till you get a mashed potatoes texture.
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