Using bone-in pork chops makes cooking pork a little more fool-proof – this way you’re less likely to over-cook the chop. Recipe serves 4 in 30 minutes.
What you’ll need:
- 2 cups grape tomatoes, halved
- 1 tablespoon olive oil
- 2 teaspoons fresh thyme leaves
- 1 teaspoon minced garlic
- 2 tablespoons honey
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 4 (6-ounce) bone-in pork chops
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chicken broth
- 3 cups spinach leaves
- 2 teaspoons balsamic vinegar
What you’ll do:
- Preheat oven to 425 degrees.
- Combine the tomatoes, 1 teaspoon oil, thyme, and garlic on a foil-lined baking sheet.
- Roast for 17 minutes.
- Combine the honey, cider vinegar and mustard in a bowl, stirring with a whisk.
- Heat a large skillet over medium-high heat.
- Add 2 teaspoons oil to the pan, swirling to coat.
- Sprinkle the pork evenly with salt and pepper.
- Add pork to the pan and cook 3 minutes on each side or until desired doneness.
- Remove pork from the pan.
- Add the chicken broth to the pan and cook for 2 minutes or until reduced by half.
- Remove from the heat and stir in the honey mixture.
- Place the tomatoes, spinach and balsamic vinegar in a bowl and toss.
- Serve the salad with the pork and sauce.
Recipe and image from Cooking Light.
So what are you waiting for...Get dinner on the table!