Sprinkle a 4-oz center-cut boneless pork chop with 1/8 tsp cracked black pepper, 1/8 tsp salt and 1/8 tsp dried thyme. Heat 1 tsp olive oil in a small skillet; cook pork 3 minutes per side. Remove from skillet; add 2 tbsp each balsamic vinegar and chicken broth to pan; boil until thick, 60 seconds. Return pork to pan to coat. Put pork on plate and drizzle with sauce.
1 cup cooked barley with 3 quartered cherry tomatoes, 1 tbsp chopped fresh parsley, 2 tsp extra-virgin olive oil and a pinch of salt.
Steam 1 cup green beans.