Honey-Glazed Pork Chops and Tomato Salad

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!


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