Braised Pork Chops with Smoked Beef Sausage, White Beans, Beet Greens and Kale with a Wine Dijon Reduction

My menu today said seared Tuna Steaks, but i woke up and it was pouring rain and cold, and that just didn't feel like a Tuna kinda of day!
Decided on sausage, white beans and greens, and with a trip to the butcher i decided to add pork chops to the dish... why not?
Some white rice and arugula and the meal was complete!

Ingredients:
Serves 4

4 1 1/2 inch boneless pork chops, fat trimmed
salt and pepper
1 red onion, roughly chopped
3 tablespoons olive oil
2 cloves of garlic, chopped
8 oz smoked beef sausage, sliced
1 cup white wine
3 + 1 tablespoons dijon mustard
2 roma tomatoes, cubed
1 can small white beans, drained
2 cups greens of choice, roughly chopped ( i used 1 cup of beet tops and 1 cup of kale)
1/2 cup water

Preheat oven to 350F.
Rub pork chops with 1 tablespoon of mustard and salt and pepper.
Heat olive oil and red onion. Cook onion until translucent, about 7-10 minutes. Add garlic and cook for 1 minute. Move veggies to side of pan and brown pork chops on both sides.

Add wine, 3 tablespoons of dijon and sausage. Cook for 2-3 minutes. Add beans, tomatoes and greens. Add water and cover. Transfer to oven and cook for 25 minutes.

Remove from oven and transfer pork chops and sausage to a plate. Place pot on stove top and under high heat, reduce sauce by half. Serve over pork chops and sausage.