Step 1

In a mason jar, combine the mustard, maple syrup, lemon juice, extra virgin olive oil, garlic and a pinch of salt and pepper. Seal the top of the jar and shake to combine. Taste for seasoning and adjust as required. Can be stored in the fridge for up to 5 days.

Step 2

Heat a skillet over medium-high heat. Pat pork chop dry with paper towel and season both sides with salt and pepper.

Step 3

Drizzle one tbsp avocado oil into the pan and carefully add the pork chop by laying it away from you to avoid oil splatter. Cook the pork for 4-5 minutes per side (depending on thickness). Remove the pork chop once the internal temperature of the thickest part reaches 145F - use a meat thermometer for accuracy. Let rest on a wire rack or cutting board.

Step 4

Reduce the heat to medium and add dandelion greens to the skillet. If the skillet is dry, add 1 tbsp avocado oil. Season the greens with a pinch of salt and pepper. Cook greens for 3-4 minutes while stirring constantly. Note: it's ok if the leaves get a bit charred.

Step 5

Transfer the dandelion greens to a serving dish along with the rested pork chop. Drizzle everything with the Maple-Mustard and enjoy!