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
Details
Adapted from myrecipes.com
Preparation
Step 1
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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