Honey-Glazed Pork Chops And Tomato Salad

• 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

1. Preheat oven to 425u0b0.
2. Combine tomatoes, 1 teaspoon oil, thyme, and garlic on a foil-lined jelly-roll pan. Roast at 425u0b0 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.
5. 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

grape tomatoes, olive oil, thyme, garlic, honey, cider vinegar, mustard, pork chops, kosher salt, freshly ground black pepper, chicken, baby spinach, balsamic vinegar

Taken from www.myrecipes.com/recipe/honey-glazed-pork-chops (may not work)