Honey-Glazed Pork Chops and Tomato Salad

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

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Nutritional Information

Amount per serving
  • Calories: 247
  • Fat: 9.5g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 24g
  • Carbohydrate: 15g
  • Fiber: 2g
  • Cholesterol: 71mg
  • Iron: 1mg
  • Sodium: 307mg
  • Calcium: 52mg

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. 1. Preheat oven to 425°.
  2. 2. Combine tomatoes, 1 teaspoon oil, thyme, and garlic on a foil-lined jelly-roll pan. Roast at 425° for 17 minutes.
  3. 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. 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

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