LOOK AT this beautifully seared pork chop, perched on a plate of beans and greens dotted with roast tomatoes and olives. The third Slow Food Fast recipe from New Orleans chef John Sinclair comes together in under a half-hour. How is that even possible?
For starters, choose chops well under 2 inches thick: They’ll cook on the stove top without any additional time in the oven. “Just regulate the heat and flip a lot,” said Mr. Sinclair. “That brings the internal temperature up at an even pace and cooks the meat through without...