Honey-Glazed Pork Chops and Tomato Salad

 Recipe

Yield:

Serves 4 (serving size: 1 pork chop, about 2 teaspoons sauce, and about 3/4 cup salad)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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

Christine Burns Rudalevige,

August 2014
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