It’s the first installment of Seasonal Eats: Spring Edition! I thought I would start with something seriously simple: mushrooms and onions. Mostly, I was just craving them and they happen to be on the list. STILL COUNTS. I’m still working on perfecting a few other recipes that I can’t wait to share!
Pork Chops with Balsamic Roasted Veggies and Gorgonzola
- 4 pork chops
- 1/2 t. salt, divided
- 3/4 t. pepper, divided
- 1/4 c. olive oil, divided
- 12 oz. small red potatoes, halved
- 3 T. balsamic vinegar
- 1 t. tomato paste
- 1 t. dried thyme (or 1 T. fresh thyme)
- 1 medium red onion, peeled and cut into 8 wedges
- 8 oz. baby bellas, halved
- 2 T. chopped fresh parsley
- 1/4 c. crumbled Gorgonzola
Preheat oven to 425*F with a large casserole dish inside (yes, we want to preheat the casserole dish, too!).
Heat a large skillet over high heat. Add 2 T. of oil to the preheated pan and sprinkle porkchops with 1/4 t. salt and 1/4 t. pepper on both sides. Brown on each side for about 3 minuets, then remove from the heat and let rest.
Reduce heat to medium high, then add the halved potatoes to the oil – cut side down. Cook for 2-5 minutes (depending on the size of the potato), until the potatoes are browned.
Remove the pan from heat and prepare the mushroom mixture. Whisk 1/2 t. pepper, 2 T. olive oil, balsamic, and tomato paste in a small bowl. Combine 2 T. of this balsamic mixture with the mushrooms, onions, and thyme – toss to coat. Add the mushroom mixture and potatoes to preheated casserole dish and bake for 10 minutes. Stir the mixture, then cook for another 15 minutes.
Place the pork chops on top of the veggies, return the dish to the oven and bake for another 10-20 minutes or until the pork chops are done. Remove the pork from the pan and let it rest, then mix in the 1/4 c. Gorgonzola and parsley into the veggies.
Before serving, drizzle the remaining balsamic mixture over the pork chops and garnish with more parsley.