Honey Marinated Pork Chops Potatoes with Carrots and Spinach Salad
Tender pork loin with a sweet and sour marinade is served with potato medallions and spinach and carrot salad.
How many servings?From kitchen to table in 1 hour 45 minutes minutes.
boneless pork chop
apple cider vinegar
honey
Dijon mustard
potatoes
sesame oil
seasoned salt
Italian seasonings
spinach leaves
fresh cilantro
olive oil
lemon juice
sugar
pepper
dill weed
Directions
- Place pork chops in a zip-lock bag or other sealable container. Add vinegar, honey and mustard. Seal and shake well to completely coat meat with marinade. Refrigerate for at least one hour.
- Cook pork over medium heat, or on a grill, turning often. (We used a skillet with raised grooves to create a grilled look.)
- While pork cooks, turn oven on to 300 degrees.
- Cut potatoes into thin slices. Pour sesame oil into a flat baking dish and tilt to spread. Place potatoes in baking dish and sprinkle with seasoned salt and Italian seasonings. Place in oven.
- Toss spinach leaves into a salad bowl. Grate carrots, chop cilantro and add to spinach.
- In a small bowl, mix together olive oil, lemon juice, sugar, pepper and dill weed. Pour over salad and toss to completely coat salad.
- When pork is cooked through (160F internal temperature), serve with potatoes and salad.