Pork Chops with Balsamic Roasted Vegetables and Gorgonzola

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.

Hands-on time: 20 minutes
Total time: 55 minutes
Yields: Serves 4


calories 385

fat 21.7g

satfat 5.2g

monofat 12g

polyfat 2.2g

protein 27g

carbohydrate 21g

fiber 3g

cholesterol 73mg

iron 2mg

sodium 415mg

calcium 83mg


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)

How to Make It

Preheat oven to 425°.

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.

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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