Tag Archives: gorgonzola

Pork Chops with Balsamic Roasted Veggies and Gorgonzola

3 Apr

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

Porkchops Balsalmic Veggies 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.

porkchops

 

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.

redpotatoes

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.

roasted veggies

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.

roasted veggies with garnish

Before serving, drizzle the remaining balsamic mixture over the pork chops and garnish with more parsley.

PorkChopsBalsamic2


Pear, Pecan, & Gorgonzola Crostinis

25 Nov

I am happy to report that I was eating leftovers well into the weekend from our Thursday night dinner party.  Then, it occurred to me that you would like to be doing the same thing.  Especially if you are looking for fantabulous appetizers to serve your guests for Thanksgiving.

PearCrostinis2

Pear, Pecan, & Gorgonzola Crostinis 

(adapted from 400 Best Sandwich Recipes)

Serves 10

  • 1 french baguette, sliced 1/2″ thick
  • half brick of cream cheese, softened
  • 1/2 c. crumbled Gorgonzola cheese
  • 1-1/2 c. thinly sliced Bosc pear (around 2)
  • honey
  • 1/2 cup chopped pecans, toasted

Toast baguette slices for about 5 minutes (lightly toasted) at 350F.  In a bowl, combine the cream cheese and Gorgonzola.  When the bread is done toasting, smear some of the cheese mixture onto the bread, top with pear slices and a few pecans, then drizzle with honey.  Back into the oven just until the cheese is melted.

I recommend serving these immediately because the cheese is best when warm.  For the party, I pre-toasted the crostinis and pecans, and also mixed the cheeses prior to my guests coming.  That way, when people started arriving, I just had to assemble the crostinis and bake them for a few minutes.

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