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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 tablespoon canola oil |
4 bone-in pork chops (1 1/2 lb.) |
salt and pepper |
3/4 teaspoon ground cumin |
2 tablespoons honey |
1 tablespoon low-sodium soy sauce |
1 1/2 teaspoons dijon mustard |
1 (16 oz.) package frozen broccoli florets, thawed |
Directions:
1. Warm oil in a large nonstick skillet over medium-high heat. Season chops with salt, pepper and 1/2 tsp. ground cumin. Add chops to skillet and cook until browned, 3 to 4 minutes per side.
2. In a small bowl, combine remaining 1/4 tsp. cumin, honey, soy sauce, mustard and 1/4 cup water. Pour mixture into pan with chops, lower heat and simmer, uncovered, until meat is cooked through, about 6 minutes, turning once. Transfer chops to a plate and cover with foil to keep warm.
3. Add broccoli to pan, raise heat to medium and cook until heated through, 3 minutes, stirring often (or cook separately). Using a slotted spoon, transfer broccoli to a serving dish. Cook remaining sauce for 1 minute. Drizzle over chops and serve.
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