Pork Chops with Balsamic Roasted Vegetables and Gorgonzola

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<p>Pork Chops with Balsamic Roasted Vegetables and Gorgonzola</p>

Photo: Christopher Testani; Styling: Alistair Turnbull

A quick balsamic vinaigrette doubles as a marinade for the vegetables and a sauce for the pork. Taking the roasting pan from stove to oven jump-starts cooking so the pork, potatoes, and onions finish at the same time.

Serves 4


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4 (4-ounce) boneless center-cut loin pork chops
1/2 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/4 cup extra-virgin olive oil, divided
12 ounces small red potatoes, halved
3 tablespoons balsamic vinegar
1 teaspoon tomato paste
1 tablespoon chopped fresh thyme
1 medium red onion, peeled and cut into 8 wedges
1 (8-ounce) package cremini mushrooms, halved
2 tablespoons chopped fresh flat-leaf parsley
1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)


Hands-on: 20 Minutes
Total: 55 Minutes

1. Preheat oven to 425°.

2. Heat a large heavy roasting pan over high heat. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons 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.

3. Combine remaining 1/2 teaspoon pepper, remaining 2 tablespoons oil, vinegar, and tomato paste in a small bowl, stirring with a whisk. Combine 2 tablespoons balsamic mixture, thyme, onion, and mushrooms in a bowl, tossing to coat. Add mushroom mixture to pan. Bake at 425° for 25 minutes, stirring after 10 minutes. Arrange pork chops over vegetables; bake 10 minutes or until a thermometer registers 145°. Remove pork from pan. Sprinkle vegetable mixture with remaining 1/4 teaspoon salt. Place 1 cup vegetable mixture on each of 4 plates. Top each serving with 1 pork chop, 2 teaspoons remaining balsamic vinegar mixture, 1 1/2 teaspoons parsley, and 1 tablespoon Gorgonzola cheese.

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Created date

January 2015

Nutritional Information

Calories 385
Fat 21.7 g
Satfat 5.2 g
Monofat 12 g
Polyfat 2.2 g
Protein 27 g
Carbohydrate 21 g
Fiber 3 g
Cholesterol 73 mg
Iron 2 mg
Sodium 415 mg
Calcium 83 mg