Serves 4 (serving size: 1 pork chop, about 2 teaspoons sauce, and about 3/4 cup salad)
Photo: Randy Mayor; Styling: Claire Spollen
2 cups grape tomatoes, halved
1 tablespoon olive oil, divided
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 center-cut pork chops
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup unsalted chicken stock (such as Swanson)
3 cups baby spinach leaves
2 teaspoons balsamic vinegar
How to Make It
Preheat oven to 425°.
Combine tomatoes, 1 teaspoon oil, thyme, and garlic on a foil-lined jelly-roll pan. Roast at 425° for 17 minutes.
Combine honey, cider vinegar, and mustard in a bowl, stirring with a whisk. Heat a large skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan. Add stock to pan; cook 2 minutes or until reduced by half. Remove pan from heat; stir in honey mixture.
Place tomatoes, spinach, and balsamic vinegar in a bowl; toss to coat. Serve salad with pork and sauce.
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Pretty straight-forward meal. For the spinach side I put the spinach in the bowl and immediately added the tomato mix on top right out of the oven and let that sit while I finished the sauce for the chops. This wilted the spinach a bit which we prefer. Even so, next time I will probably make the sauce, wipe the pan out then cook the spinach a bit before adding in the tomatoes and balsamic. We served this with roasted garlic couscous. And my cooking time on the chops was 6 minutes on each side - obviously depending on the thickness. Nice that the oven is hot so you can pop them into it while finishing.
Simple prep. Made to recipe. Really liked the honey-mustard sauce on the chops & really disliked the roasted tomato/spinach salad -- don't know why that part didn't please us because all the ingredients are things we like. Oh, well. Served with steamed multi-color fingerlings.