Dinner in under 30 minutes? Yes, please! Weeknights are busy for most of you folks out there so I know you will like this recipe. It only uses one pan, is ready in half and hour, and tastes so good that kids and adults will both love it.

I actually used root beer instead of Coca-Cola for this recipe but it turned out to be a delicious choice! The sweet, sassafras flavor combined with the salty pork and sharp five-spice powder was a dynamite combination. We served it with kale just as described in the recipe and some buttered egg noodles. It was a filling, delicious meal that really was ready in no time at all! I bet the glaze would be wonderful on chicken wings too! Here’s our cola- (root-beer) glazed pork chops!

Cola-Glazed Pork Chops

Recipe from: America’s Test Kitchen, 30-Minute Suppers, Spring 2009

Serves: 2

Total Time: 30 minutes

Ingredients:

• 1/4 tsp. Chinese five-spice powder
• Salt and Pepper
• 2 bone-in rib or center-cut pork chops, about 1-inch thick
• 2 tsp. vegetable oil
• 1 pound mustard greens or kale, stemmed and chopped
• 1/4 – 1/3 cup low-sodium chicken broth
• 2 garlic cloves, minced
• 1/2 cup cola
• 2 Tbsp. packed light brown sugar
• 2 Tbsp. ketchup

Directions:

1. Combine five-spice powder and 1/4 teaspoon of salt in small bowl. Pat pork chops dry with paper towels and season with spice mixture. Heat 1 teaspoon oil in large 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 foil.

2. Heat remaining oil in empty skillet over medium-high heat until shimmering. Add mustard greens or kale, broth, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook until just tender and wilted, 8 to 10 minutes. Transfer to serving bowl and tent with foil.

3. Whisk cola, brown sugar, and ketchup in medium bowl. Add to skillet and summer 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 and glaze to platter. Serve with greens.