Honey-Glazed Pork Chops + Tomato Salad + Corn Cakes

From Cooking Light

Photo by Shelly H.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • Pork Chops:

  • 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

  • Corn Cakes:

  • 1/2

    cup yellow cornmeal

  • 1/4

    cup all-purpose flour

  • 1

    teaspoon sugar

  • 1/2

    teaspoon baking powder

  • 1/4

    teaspoon kosher salt

  • 1/2

    cup low-fat buttermilk

  • 1

    large egg

  • 1

    cup fresh corn kernels

  • 2

    tablespoons chopped green onions

Directions

Prepare Pork Chops & Salad: 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. Prepare Corn Cakes: Combine cornmeal, flour, sugar, baking powder, and salt. Combine buttermilk and egg in a bowl, stirring with a whisk. Stir in cornmeal mixture, corn kernels, and green onions. Heat a nonstick skillet over medium heat. Add 8 (1-tablespoon) mounds batter to pan; cook 2 minutes on each side. Remove corn cakes from pan. Repeat with remaining batter to yield 16 corn cakes total. May be prepared a couple of days ahead and stored in an airtight container. Reheat in microwave when ready to eat.

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