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Serves 4 (serving size: 1 pork chop, about 2 teaspoons sauce, and about 3/4 cup salad)
Photo: Randy Mayor; Styling: Claire Spollen

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine tomatoes, 1 teaspoon oil, thyme, and garlic on a foil-lined jelly-roll pan. Roast at 425° for 17 minutes.

Step 3

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.

Step 4

Place tomatoes, spinach, and balsamic vinegar in a bowl; toss to coat. Serve salad with pork and sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

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