Honey-Glazed Pork Chops and Tomato Salad

Ingredients

• 3 cups baby spinach leaves 
• 2 teaspoons balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup chicken stock see unsalted such as Swanson
• 2 tablespoons cider vinegar 
• 1 tablespoon dijon mustard 
• 2 teaspoons thyme leaves fresh
• 1 teaspoon garlic minced
• 2 cups grape tomatoes halved
• 2 tablespoons honey 
• 0.3 teaspoon kosher salt 
• 1 tablespoon olive oil divided
• 24 ounce center-cut pork chops bone-in

Equipment

• bowl
• frying pan
• oven
• whisk
• aluminum foil

Directions

1. Preheat oven to 42
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.
4. Heat a large skillet over medium-high heat.
5. Add remaining 2 teaspoons oil to pan; swirl to coat.
6. Sprinkle pork evenly with salt and pepper.
7. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness.
8. Remove pork from pan.
9. Add stock to pan; cook 2 minutes or until reduced by half.
10. Remove pan from heat; stir in honey mixture.
11. Place tomatoes, spinach, and balsamic vinegar in a bowl; toss to coat.
12. Serve salad with pork and sauce.