When we have company, I pull out the stops. It won’t be the usual dinner of some chopped veggies with chicken sausages or a quick pasta, I like to make a full meal. So when the Eater of the House’s mother was visiting for a week, I planned nutritious, yet fairly easy full meals to make for work night dinners.
This recipe might sound like a lot, pork chops, salad, and corn cakes, but it honestly came together fairly easily—and Cooking Light was correct in that it took about 40 minutes from beginning to end! While the pork chops are cooking, you can make up the corn cakes and since they are small, they’re quick to cook.
I used boneless pork chops, because they were on sale, and cooked up five of them, so there would be some leftover (they were terrific warmed for lunch!). I didn’t have fresh thyme, so dried worked, just use and used about a half a teaspoon. The corn cakes might have been the best part of the meal; crispy on the outside, and creamy and crunchy with the fresh corn. The addition of the scallions was perfect. Mmmm…..I’m getting hungry!
Reminiscing about this delicious meal made me think I should pull out all the stops for week night dinners more often!
Yield: Serves 4 (serving size: 1 pork chop, about 2 teaspoons sauce, and about 3/4 cup 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 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.
Silver Dollar Corn Cakes
Yield: Serves 4 (serving size: 4 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
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.
MVK Tip: To cut off kernels off of a corn cob, you need a sharp knife and a large bowl. Place the cob, flat side up, vertical in the bowl and cut down in a sawing motion, making sure you’re right at the bottom of the kernels. Continue until all the kernels are removed. Once you do this a few times, it’s really easy!
MVK’s Endorsement of the Week: Thekitchn.com
If you are looking for a website that is a fantastic collection of tips, hints, and recipes, this is it! It was one of those “Suggested for You” websites on Facebook, and for once they got it right! If you “like” them on Facebook, you will find tons of tips in your news feed. “16 Smart Tips for Healthier Lunches,” “17 Easy Breakfast Recipes You Can Make with Eggs,” as well as stand alone recipes, and kitchen tips (how to organize your cupboards, how to test if baking soda and baking powder has expired). This is one of those websites that I find a little overwhelming, as there is SO much to read, you can lose an hour or two just discovering and learning new things!