I made this in a heavy skillet and it worked well as a one-pot meal. A little bit involved for a weeknight meal, but not terribly bad as once it is in the oven you have time to clean up most of the dishes. Good flavors though honestly I didn't think the gorgonzola added much and I'd probably omit that ingredient next time.
Is there an easy way to cut butternut squash? I love it but avoid handling it - it's so tough to even cut in half!!Read More
I agree a lot of work for little taste. Just grill some pork chops and roast some vegetables. If you want drizzle some balsamic glaze on it and add some gorgonzola....Read More
I didn't. Basalmic sauce was just harsh for the pork...Read More
This was very good, though I had to make adjustments to prevent an overcooked dish. My Roasting Pan must be huge compared to others as the ingredients didn't fill it up like in the picture ... I was worried I didn't have enough vegetables but it evened out to 4 servings in a VERY LARGE pan. LOL. Next time I will just use my large oven friendly skillet. If I had cooked the pork as specified, I would have very "OVERDONE" pork ... I seared the pork for a couple of minutes, removed from heat, and then baked it at most 5-7 minutes in the oven and it came out moist and not overdone. Overall, great flavors and easy to make ... will make again with adjustments! (Love the idea of Butternut Squash and the flavored vinegars other reviewers mentioned!).Read More
Turned out perfect. Used yukon and portabella mushrooms (as that's what I had on hand). Great simple flavors.Read More
I took the recommendation of another reviewer and used cubed butternut squash instead of potatoes. I also used strawberry balsamic vinegar mixed with olive oil and it worked out great! We loved it and will definitely make again and try with other types of balsamic vinegar.Read More
I know I did something wrong since I burnt my favorite roasting pan. I thought this was a .lot of work for very little taste. Not my fave CL recipe.Read More
We enjoyed this but weren't blown away. The blue cheese is perfect on top but 1 TB per serving is a bit of a joke...!Read More
Really lovely recipe. I hit broil at the end so the veggies would get those tasty, crispy, charred edges. Come see my review on my blog here: http://diningwithstacy.blogspot.com/2015/04/cooking-light-recipe-test-pork-chops.htmlRead More
I prepped everything but the pork the night before. Seared the chops while roasting the veggies. made for a quick family meal. Will definitely be putting this into regular rotation.Read More
This is absolutely delicious and worthy of company. I eat low-carb, so I substituted butternut squash for the potatoes (and skipped the first cooking of the potatoes) and it came out wonderfully.
This was fantastic! And fairly easy. We will absolutely make this again. Served with skillet green beans to add another veggie.Read More
This recipe is delicious and so easy to make that I think it just became a family favorite. The combination of the vegetables and the balsamic vinegar make for the perfect foundation for a flavor pork chop. Throw int he the blue cheese or Gorgonzola and you are in for a flavorful treat.Read More
This was amazing and so easy. We did skip the gorgonzola because I didn't have it on hand and forgot to pick some up. The pork, even though I left it in too long, was still extremely tender. I didn't have a heavy roasting pan either and instead used my largest oven-safe skillet. This was a delicious meal.Read More