glorified pork chops

Pork Chops with Balsamic Roasted Vegetables and Gorgonzola

Serves 4.  A wonderful creation from the March 2015 issue of Cooking Light magazine. 

            4 (4-oz.) boneless center-cut loin pork chops

            ½ tsp. kosher salt, divided

            ¾ tsp. fresh ground black pepper, divided

            ¼ c. olive oil, divided

            12 oz. small red potatoes, halved

            3 Tbs. balsamic vinegar

            1 tsp. tomato paste

            1 Tbs. chopped fresh thyme

            1 medium red onion, peeled and cut into 8 wedges

            2 Tbs. chopped fresh parsley

            1 oz. Gorgonzola cheese, crumbled (about ¼ c.)

           

Heat oven to 425 degrees.  Heat a heavy roasting pan over high heat.  Sprinkle pork evenly with ¼ tsp. salt and ¼ tsp. pepper.  Add 2 Tbs. oil to pan; swirl to coat.  Add pork to pan; cook 3 minutes on each side or until browned.  Place pork on a plate (pork will not be cooked through).  Reduce heat to medium-high.  Add potatoes to pan, cut sides down; cook 2 minutes.  Remove pan from heat.    

Combine remaining ½ tsp. pepper, remaining 2 Tbs. oil, vinegar, and tomato paste in a small bowl, stirring with a whisk.  Combine 2 Tbs. of this balsamic mixture, thyme, and onion in a bowl, tossing to coat.  Add this onion mixture to pan with potatoes.  Bake 25 minutes, stirring after 10 minutes.  Arrange pork chops over vegetables; bake 10 minutes or until a thermometer registers 145 degrees in the pork.  Remove pork from pan.  Sprinkle vegetable mixture with remaining ¼ tsp. salt.  Place 1 cup vegetable mixture on each of 4 plates.  Top each serving with 1 pork chop, 2 tsp. remaining balsamic vinegar mixture, 1½ tsp. parsley, and 1 Tbs. Gorgonzola cheese.