Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.
- In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Add milk, melted butter, and eggs, and mix until smooth; pour into the prepared baking dish.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Heat olive oil in a skillet over medium-high heat and sear pork chops for 3-4 minutes on each side until browned.
- Remove pork chops from skillet and set aside; add minced garlic to the skillet and sauté for 1 minute.
- Stir in honey, soy sauce, apple cider vinegar, and crushed red pepper flakes; simmer for 2-3 minutes.
- Return pork chops to skillet, coating them in the honey garlic sauce, and cook for an additional 2-3 minutes until temperature reaches 145°F (63°C).
- Transfer pork chops to a serving platter, garnish with parsley if desired, and slice the cornbread to serve alongside.
Nutrition
Calories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 6gCholesterol: 80mgSodium: 450mgPotassium: 500mgFiber: 2gSugar: 12gVitamin A: 8IUVitamin C: 2mgCalcium: 6mgIron: 10mg
Notes
To enhance flavor, let the pork rest for a few minutes after cooking for juicier meat. Use a meat thermometer to ensure the pork is cooked perfectly at 145°F (63°C). You can substitute the pork with chicken breasts or tofu for a different twist, and modify the spice level by adjusting the red pepper flakes. Leftovers can be stored in airtight containers; the pork lasts up to 3 days, while cornbread can last for 5 days in the refrigerator.
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