Lunch: Honey-Mustard Smoked Pork Chop Dinner

As this one-pan entrée bakes, the biscuits soak up fruit and meat juices for a scrumptious addition to the meal.

This recipe includes fertility superfoods such as:

Cranberries, Honey

Health and fertility benefits of Honey-Mustard Smoked Pork Chop Dinner

Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

4 bone-in smoked pork chops (about 1 1/2 lb)
1 can (15.25 oz) peach halves in syrup, well drained, patted dry with paper towel
1/4 cup honey
1/2 teaspoon ground mustard
4 teaspoons sweetened dried cranberries
1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
4 cups frozen whole green beans

Instructions

Heat oven to 400 °F. In ungreased 13x9-inch pan, place pork chops at 1 end, overlapping if necessary. Place peach halves, cut side up, at other end.
Bake 20 minutes. Meanwhile, in small bowl, mix honey and mustard.
If necessary, drain liquid from pan. If pork chops are overlapping, place in single layer. Place peaches on top of pork chops. Fill peaches with cranberries. Drizzle honey mixture over pork chops and peaches. On ungreased cookie sheet, place biscuits 1 to 2 inches apart.
Reduce oven temperature to 350 °F. Places pork chops and biscuits in oven. Bake 11 to 15 minutes or until biscuits are golden brown and pork chops are hot. Meanwhile, make beans as directed on package. Before serving, spoon juices over pork chops.

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