White balsamic pork chops with roasted potatoes and peas.
Something new from my kitchen last night. The following recipe is an adapted recipe from Fine Cooking magazine. The recipe may look long, but actually it is very easy and simple. Just start by making the potatoes. While the potatoes are in the oven cooking, the meat can marinate. The pork chops will take less than 10 minutes to prepare, so when you add the peas to the potatoes, you can start cooking the chops. When the pork chops are cooked the potatoes will be done also.
I always purchase my chops from Pete at Personal Gourmet Foods, always tender.
It was the first time I used white balsamic vinegar and I really like it. White balsamic vinegar is made from the cooked or unfermented white Nebbiolo ( my favorite wine I may add) grapes. The white balsamic is cooked over low heat to prevent caramelization and aged in stainless steel or oak barrels for a much shorter period of time, opposite from his counterpart dark balsamic vinegar. The result is less sweet and syrupy.
The potatoes, peas and onions… just perfect.
White Balsamic Pork Chops with Roasted Potatoes and Peas
Amount Per Serving
Calories 472Calories from Fat 297
% Daily Value*
Saturated Fat 11g69%
Vitamin A 540IU11%
Vitamin C 28.9mg35%
* Percent Daily Values are based on a 2000 calorie diet.
Position the rack in the center of the oven and heat the oven to 375º.
Place over medium high heat, a large 12” ovenproof skillet. Add 1 tablespoon water to the skillet and the bacon. When the water is evaporated, stir constantly until the bacon is crisp. With a slotted spoon remove the bacon and place on paper towel to drain. Reserve the fat in the skillet.
Heat the reserved fat in the skillet over medium heat. Add the potatoes in a single layer and cook for 1 minute.
Stir the potatoes once and then add the onions and the bacon. Cook for another minute. Stir to coat the onions and season with salt and pepper. Transfer the skillet to the oven and roast until the potatoes are tender, about 25 minutes.
Stir in the peas and thyme and stir together. Cook for another 5 to 8 minutes.
Meanwhile marinate the pork chops by whisking together the ¼ cup balsamic vinegar, white balsamic reduction, garlic, rosemary and ¼ cup oil.
Place the pork chops in a glass or ceramic dish wide enough to fit all the pork chops side by side. Pour over the vinegar mixture. Coat the chops well and leave to marinate at room temperature for 20 minutes.
Remove the chops from the marinate and reserve the marinate. Pat dry the pork chops and season with salt and pepper on each side.
Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the chops on a single layer and cook. Turn once until browned on both sides. About 6 minutes. Transfer the pork to a plate and cover to keep warm.
Discard any oil remaining in the skillet.
Add the marinate to the skillet and bring to t a boil. Boil for 1 minute. Add any juices from the pork. Whisk in the butter season with salt and pepper and pour the sauce over the pork chops.