Pan Seared Pork Chop with Dandelion Greens and Maple-Mustard Greens

For the Maple-Mustard Vinaigrette:
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.
For the Pork Chop and Dandelion Greens:
1 Heat a skillet or grill over medium-high heat. Pat pork chop dry with paper towel, drizzle with 1 tablespoon avocado oil and season both sides with salt, pepper and paprika.
2 Drizzle one tablespoon of avocado oil into the pan and carefully add the pork chop by laying it away from you to avoid oil splatter. If using a grill, place the chops over direct heat. Cook the pork for 4-5 minutes per side (depending on thickness), or until the internal temperature of the thickest part of the chops reaches 145F - use a meat thermometer for accuracy. Transfer to a cutting board and let rest 8 minutes.
3 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. If using a grill, season the greens with avocado oil, salt and pepper before grilling over direct heat until wilted and slightly charred, around 4 minutes.
4 Transfer the dandelion greens to a serving platter along with the pork chops. Drizzle everything with the Maple-Mustard and enjoy!