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Pork Chops with Balsamic Roasted Vegetables and Gorgonzola

Pork Chops with Balsamic Roasted Vegetables and Gorgonzola

Photo: Christopher Testani; Styling: Alistair Turnbull

Hands-on time 20 mins
Total time 55 mins
Yield

Serves 4

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.

Ingredients

  • 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)
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Nutrition 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

How to Make It

  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.