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.
Ingredients
- 4 – 6 loin pork chops
- 1/2 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 potatoes cut into wedges
- 3 tablespoons balsamic vinegar
- 1 teaspoon tomato paste
- 1 tablespoon chopped fresh thyme
- 1 medium onion, peeled and cut into 8 wedges
- 1 packet mushrooms, halved
- 2 tablespoons chopped parsley
- 200g crumbled feta cheese
Method
- Preheat oven to 200°.
- 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 200° for 25 minutes, stirring after 10 minutes.
- Arrange pork chops over vegetables; bake 10 minutes.
- 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 feta cheese.
Substitute veggies with roast veggie mix.
Recipe adapted from My Recipes
