Post by Loupy on Apr 23, 2015 23:13:17 GMT -7
Balsamic Pork Chop Skillet
From: Kate @ www.katerecipebox.com/
(adapted from Cooking Light)
You know what I currently have a lot of? Cell phone videos of my kid gagging on green vegetables. Peas and green beans were both an epic fail, so when we got around to trying asparagus with him, I only made a few spears – I knew there would be lots of disgusted faces and spitting it out. To be fair, I don’t know if I’d be a huge fan of plain, steamed asparagus either.
The asparagus in this dish, though, was awesome. My husband said it was his new favorite way to eat it. And a one pot dish = less to clean up, so this was a win all around.
Serves 2
Ingredients:
2 boneless pork chops
Salt and pepper, to taste
1/4 cup olive oil, divided
12 oz. red potatoes, cut into chunks
3 Tbsp. balsamic vinegar
1 tsp. tomato paste
1 1/2 tsp. herbs de Provence
1 small red onion, chopped
8 oz. asparagus spears
2 Tbsp. Gorgonzola cheese, crumbled
Instructions:
Preheat your oven to 425F degrees.
On the stove top over high heat, heat a heavy, oven-safe skillet.
Add 2 Tbsp. of the oil and heat until shimmering.
Sprinkle pork with salt and pepper.
Add pork to pan and cook until browned, about 3 minutes per side.
Remove to a plate and cover with foil.
Reduce heat to medium-high and add the potatoes to pan and cook for 2 minutes, tossing occasionally.
Remove pan from heat.
In a small bowl, whisk together the remaining 2 Tbsp. oil, vinegar, tomato paste and 1/2 tsp. pepper.
Take 2 tbsp. of this mixture and toss with herbs de Provence, onion, and asparagus in a bowl.
Add this mixture to the potatoes and stir to combine.
Bake for 25 minutes, stirring about halfway.
Place the pork chops over vegetables and bake until the pork is cooked through, about 15 minutes.
Top pork chops with additional balsamic mixture and Gorgonzola cheese before serving.
From: Kate @ www.katerecipebox.com/
(adapted from Cooking Light)
You know what I currently have a lot of? Cell phone videos of my kid gagging on green vegetables. Peas and green beans were both an epic fail, so when we got around to trying asparagus with him, I only made a few spears – I knew there would be lots of disgusted faces and spitting it out. To be fair, I don’t know if I’d be a huge fan of plain, steamed asparagus either.
The asparagus in this dish, though, was awesome. My husband said it was his new favorite way to eat it. And a one pot dish = less to clean up, so this was a win all around.
Serves 2
Ingredients:
2 boneless pork chops
Salt and pepper, to taste
1/4 cup olive oil, divided
12 oz. red potatoes, cut into chunks
3 Tbsp. balsamic vinegar
1 tsp. tomato paste
1 1/2 tsp. herbs de Provence
1 small red onion, chopped
8 oz. asparagus spears
2 Tbsp. Gorgonzola cheese, crumbled
Instructions:
Preheat your oven to 425F degrees.
On the stove top over high heat, heat a heavy, oven-safe skillet.
Add 2 Tbsp. of the oil and heat until shimmering.
Sprinkle pork with salt and pepper.
Add pork to pan and cook until browned, about 3 minutes per side.
Remove to a plate and cover with foil.
Reduce heat to medium-high and add the potatoes to pan and cook for 2 minutes, tossing occasionally.
Remove pan from heat.
In a small bowl, whisk together the remaining 2 Tbsp. oil, vinegar, tomato paste and 1/2 tsp. pepper.
Take 2 tbsp. of this mixture and toss with herbs de Provence, onion, and asparagus in a bowl.
Add this mixture to the potatoes and stir to combine.
Bake for 25 minutes, stirring about halfway.
Place the pork chops over vegetables and bake until the pork is cooked through, about 15 minutes.
Top pork chops with additional balsamic mixture and Gorgonzola cheese before serving.
