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Hot Honey Chicken

with Rosemary & Cipolline Onion Panzanella

35 MIN

+$1.99/serving 4 Servings

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with Pork Chops

From the Test Kitchen

For our take on panzanella (or Italian bread salad), you’ll make your own golden brown croutons to toss with fresh tomatoes, spinach, and cipolline onions—small, delicately sweet onions marinated in balsamic vinegar for delightful, tangy flavor. It’s the perfect savory complement to seared chicken finished with a creamy hot honey sauce.
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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
2 Sandwich Rolls
1 clove Garlic
½ lb Grape Tomatoes
1 bunch Rosemary
¼ cup Grated Parmesan Cheese
5 oz Baby Spinach
2 oz Balsamic-Marinated Cipolline Onions
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 Tbsp Sherry Vinegar
1 Tbsp Hot Sauce
2 Tbsps Mascarpone Cheese
2 Tbsps Crème Fraîche
2 tsps Honey

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the rolls. Pick the rosemary leaves off the stems; roughly chop the leaves. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the tomatoes; place in a bowl. Season with salt and pepper. Roughly chop the onions. In a bowl, whisk together the honey, mascarpone, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Once rested, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

3 Make the croutons

Meanwhile, in a large bowl, combine the diced rolls, chopped rosemary, half the parmesan, and 2 tablespoons of olive oil; season with salt and pepper. Toss to coat. Reserving the bowl, transfer to a sheet pan. Arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven.

4 Wilt the spinach

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Turn off the heat.

5 Make the panzanella & serve your dish

In the reserved bowl, combine the crème fraîche, vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Whisk to combine. Add the seasoned tomatoes, croutons, wilted spinach, chopped onions, and remaining parmesan. Season with salt and pepper. Toss to thoroughly combine. Slice the rested pork crosswise. Serve the sliced pork with the panzanella. Top the chicken with the sauce. Enjoy!