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Honey-Glazed Pork Chops and Tomato Salad

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

Ingredients

  • 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

Nutrition Information

  • calories 247
  • fat 9.5 g
  • satfat 2.3 g
  • monofat 4.7 g
  • polyfat 1.1 g
  • protein 24 g
  • carbohydrate 15 g
  • fiber 2 g
  • cholesterol 71 mg
  • iron 1 mg
  • sodium 307 mg
  • calcium 52 mg

How to Make It

  1. Preheat oven to 425°.

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

  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.

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

Cook'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