A honey glaze transforms simple weeknight pork chops, giving them a lovely sweetness. We've paired the pork with roasted veggies, but it's also pretty tasty with cheesy polenta.
- Prep time 20 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In large bowl, toss together red onion, red peppers, half of the oil, the Italian seasoning and half each of the salt and pepper. Arrange in single layer on generously greased rimmed baking sheet. Sprinkle with feta. Roast in 425°F oven, turning once, until veggies are tender and golden, about 20 minutes.
Meanwhile, in small bowl, stir together honey, vinegar, garlic and mustard. Sprinkle pork with remaining salt and pepper. In large nonstick skillet, heat remaining oil over medium heat; cook pork, turning once, until just a hint of pink remains inside, 8 to 10 minutes. Pour honey mixture over pork chops; cook, turning to coat, until glazed, about 1 minute.
Divide pork and vegetables among 4 serving plates; sprinkle with parsley.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 554 mg
- Sugars 16 g
- Protein 37 g
- Calories 436
- Total fat 22 g
- Potassium 810 mg
- Cholesterol 124 mg
- Saturated fat 8 g
- Total carbohydrate 22 g
%RDI
- Iron 15
- Folate 13
- Calcium 12
- Vitamin A 26
- Vitamin C 225
