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

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

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Ratings & Reviews

Easy, tasty

September 11, 2016
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.

carolfitz's Review

July 26, 2014
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.

eppercival's Review

July 20, 2014
This was a good recipe. The tomatoes did not take more than 12 mins though. I did not reduce the chicken stock enough, so it was rather runny. Overall, good flavor and quick weeknight meal.

beth5533's Review

August 18, 2014

Brenda1958's Review

July 22, 2014