I made this dish with a few adjustments and it was delicious. I added a little extra chicken broth and cooked it down more then I added the honey, mustard, vinegar mixture and added back the pork to heat it up while further reducing the sauce. All the while spooning it over the protein until the sauce becomes a glaze consistency.
The tomatoes only needed about 15 minutes and they were tossed with the spinach tossed with a little blood orange olive oil and citrus vinegar dressing.
I plated the salad first and put the glazed pork on top and added some sauce to wilt the spinach salad to perfection.
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.
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.
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.