And amazing meal in one pan! Tender, center-cut pork chops and roasted potatoes and mushrooms in a delicious balsamic glaze with the salty kick of gorgonzola cheese. An easy and delicious meal for a dinner party! You will find forest-raised pork and oyster mushrooms at the market this week!
- 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)
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.
