Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

• 1/4 teaspoon kosher salt, plus more to taste
• black pepper to taste
• 4 boneless center cut pork chops, trimmed of excess fat, 6-ounce, about 3/4-inch thick each
• 1 pound mustard greens, or spinach, chard, etc
• 1 tablespoon olive oil, divided
• 2 large garlic cloves, chopped
• 1/2 teaspoon crushed red pepper
• 1 1/2 medium firm D’Anjou pears, cut into 16 wedges
• 1/4 cup fresh orange juice
• 4 medium fresh sage leaves, thinly sliced

• Season the pork chops with salt and black pepper to taste. Set aside.

• Cut the stems from the greens and discard. Fill a large bowl with water and fully plunge the leaves and agitate gently.  Lift the greens from the water and place in a colander. 

• Empty the water from the bowl and repeat to ensure ensure that all sand is washed from the greens. Do not shake away the excess water.

• Cut the greens crosswise into wide ribbons (about 2 1/2 inches).

• Heat olive oil in a large skillet over medium, add garlic and cook, stirring for 1 minute.

• Add greens and crushed red pepper and continue to cook, stirring occasionally, until wilted and the excess moisture is evaporated and the greens are tender, 8 to 10 minutes.

• Transfer to a serving dish and keep warm.

• Heat the remaining 2 teaspoons olive oil in a large nonstick pan over medium-high heat.

• Add pork chops and cook until the bottom is side is golden brown, about 3 minutes.

• Flip chops and reduce heat to medium and continue to cook until done (145°F), about 6 more minutes. 

• Transfer to a plate and keep warm.

• Reduce pan heat to medium-low and add pears in a single layer.

• Cook until golden, turning once, about 2 minutes per side. add orange juice, 3 tablespoons water and sage.

• Stir to loosen the any browned bits from the pan bottom. Add pork chops and any accumulated juices from the plate back to the pan and let cook for 1 minute before removing from the heat.

• Serve pork chops topped with pears and pan juices and alongside the greens.