honey rosemary pork

I was desperate.  I wanted to serve Cookie Bandit something special, but we were low on funds and on time.  It's practically impossible to cook with Miss Pebbles roaming the kitchen - she crawls over to my feet and wraps herself around my ankles.  I can often get her to play by herself for a few minutes in the living room while I whip something up, but 15 minutes or so is about all I get.  It's difficult to cook fancy dishes in 15 minutes!

That's why I created this.  It's beautiful and remarkably easy, and it tastes like something that could be served at the Cheesecake Factory.  When Cookie Bandit dug in, his eyes lit up like it was Christmas.  Made my day!

Honey Rosemary Pork

• 6 T. honey
• 3 T. olive oil, divided
• 2 T. Dijon mustard
• 2 t. dried rosemary
• 2 t. balsamic vinegar
• 4 garlic cloves, minced
• 1/4 t. salt
• 1/4 t. pepper
• 4 boneless pork chops

In a small bowl, combine the honey, 1 T. oil, mustard, rosemary, vinegar, garlic, salt, and pepper; set aside  In a large nonstick skillet, brown pork on both sides in remaining oil.  Transfer to a baking dish coated with cooking spray.  Pour honey mixture over pork chops and bake, uncovered, at 350 degrees for 15 minutes or until done.