These White Balsamic Pork Chops with Roasted Potatoes and Peas are the kind of dinner I love most: simple ingredients, plenty of flavor, and everything coming together at about the same time.
The pork chops are marinated in white balsamic vinegar, garlic, and rosemary, then quickly pan-seared and finished with a buttery balsamic sauce. Meanwhile, the potatoes roast with bacon and pearl onions before sweet peas and thyme are added. If you enjoy easy pork dinners, you may also want to try my Honey Balsamic Pork Chops or Baked Pork Chops with Potatoes and Artichokes.
Recipe Overview: White Balsamic Pork Chops with Roasted Potatoes and Peas
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4 people
- Cook Method: Pan-seared pork chops with oven-roasted vegetables
- Flavor & Texture: Juicy pork chops with a tangy buttery balsamic sauce, crisp bacon, tender roasted potatoes, sweet peas, and pearl onions.
- Difficulty: Easy. The recipe has several components, but they cook alongside one another and come together easily.
- Why this Recipe? You get tender pork, roasted potatoes, vegetables, and a beautiful pan sauce all in one satisfying dinner.
This was the first time I cooked with white balsamic vinegar, and I immediately fell in love with its delicate flavor. It has that wonderful balsamic tang without being quite as sweet or syrupy as traditional dark balsamic vinegar.
Paired with pork, garlic, rosemary, and a little butter, it creates a beautiful sauce without overpowering the meat. And those roasted potatoes with bacon, pearl onions, and peas? I could happily eat them all on their own.
In this Article
- Recipe Overview: White Balsamic Pork Chops with Roasted Potatoes and Peas
- A Note From Giangi
- Key Ingredients
- Substitution and Variations
- How to Make White Balsamic Pork Chops with Roasted Potatoes and Peas
- Giangi’s Pro Tips
- What to Serve with White Balsamic Pork Chops with Roasted Potatoes and Peas
- Storage and Reheating
- More Pork Chops Recipes You Will Love
- White Balsamic Pork Chops with Roasted Potatoes and Peas
A Note From Giangi
Key Ingredients
Boneless pork chops: Your recipe uses ½-inch-thick chops, which cook quickly and stay tender when they are not overcooked.
White balsamic vinegar: Softer and less syrupy than traditional dark balsamic, with a delicate sweet-tangy flavor that works beautifully with pork.
Garlic: Adds depth to the marinade and balances the balsamic’s sweetness.
Rosemary: Pork and rosemary are such a natural combination. Its woodsy flavor stands up beautifully to the balsamic.
Bacon: Adds smokiness and richness while providing flavorful fat for roasting the potatoes.
Potatoes: Cut them into evenly sized pieces so they become tender at the same rate.
Pearl onions: Naturally sweet and delicious once roasted alongside the potatoes and bacon.
Peas: Added toward the end so they stay sweet and retain their color.
Fresh thyme: Gives the potatoes and peas a subtle earthy finish.
Butter: Whisked into the sauce at the end for richness and a silky finish.
Substitution and Variations
Bone-in pork chops: They can be used, but they will require additional cooking time.
White balsamic vinegar: White wine vinegar can work in a pinch, although the finished sauce will be sharper and less naturally sweet.
Pearl onions: Chopped shallots or small wedges of yellow onion are good alternatives.
Fresh peas: Frozen peas work perfectly and are convenient. There is no need to cook them beforehand.
Rosemary: Fresh thyme can replace rosemary if that is what you have available.
Potatoes: Yukon Gold or red potatoes both work well.
How to Make White Balsamic Pork Chops with Roasted Potatoes and Peas
Step 1: Preheat the oven to 400°F. In a bowl, combine the pork chops with white balsamic vinegar, garlic, rosemary, olive oil, salt, and pepper. Let them marinate while you prepare the potatoes.
Step 2: Cook the bacon in a large oven-safe skillet until lightly crisp. Remove it with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Step 3: Add the potatoes and pearl onions to the skillet. Toss them in the bacon fat, season with salt and pepper, and transfer the skillet to the oven. Roast until the potatoes begin to soften and turn golden.
Step 4: Add the peas, thyme, and cooked bacon to the potatoes. Return the skillet to the oven and continue roasting until the potatoes are tender and the peas are warmed through.
Step 5: Remove the pork chops from the marinade and pat them dry with paper towels. Reserve the marinade for the sauce.
Step 6: Heat a second large skillet over medium-high heat with a little olive oil. Add the pork chops and sear until golden on one side, then turn and cook the second side until the pork reaches an internal temperature of 145°F.
Step 7: Transfer the pork chops to a plate and cover loosely with foil. Let them rest while you prepare the sauce.
Step 8: Pour the reserved marinade into the skillet and bring it to a full boil. Cook for a few minutes, scraping up the flavorful browned bits from the bottom of the pan.
Step 9: Reduce the heat and whisk in the butter until the sauce becomes smooth and glossy. Taste and adjust the seasoning if needed.
Step 10: Spoon the white balsamic sauce over the pork chops and serve them with the roasted potatoes, pearl onions, peas, and bacon.
Giangi’s Pro Tips
Cut the potatoes evenly. This is the easiest way to ensure they all become tender at the same time.
Pat the pork chops dry after marinating. This helps them develop a beautiful golden crust instead of steaming.
Do not overcrowd the skillet. Cook the chops in batches if necessary.
Use a meat thermometer. Pork chops can dry out quickly. Remove them when they reach 145°F, then let them rest.
Do not skip the bacon fat. It gives the potatoes and onions wonderful flavor.
Boil the reserved marinade thoroughly. Because it has been in contact with raw pork, it must come to a full boil before you finish it with butter.
What to Serve with White Balsamic Pork Chops with Roasted Potatoes and Peas
Since these pork chops already come with roasted potatoes and peas, I like to keep anything else on the table light and simple. A crisp green salad, Roasted Asparagus with Parmesan, green beans, roasted Brussels sprouts, sautéed spinach, or simply roasted carrots would all pair beautifully with the pork.
For something a little fresher, steamed broccoli or zucchini with a touch of olive oil and lemon would also work well. And, of course, a warm baguette is perfect for soaking up every last drop of that buttery white balsamic sauce.
Storage and Reheating
Store: Store the pork chops, potatoes, and vegetables in an airtight container in the refrigerator for up to 3 to 4 days.
Reheating: Warm gently in a covered skillet over low heat or in a 325°F oven until heated through. Add a small splash of stock or water to the sauce if needed.
Freezing: The pork chops can be frozen, but the potatoes and peas are best enjoyed fresh, as their texture may change after freezing.
More Pork Chops Recipes You Will Love
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White Balsamic Pork Chops with Roasted Potatoes and Peas
Ingredients
- ¼ cup olive oil, plus 1 tablespoon olive oil
- ¼ cup white balsamic vinegar
- 1 tablespoon balsamic vinegar reduction
- 3 garlic cloves, finely minced
- 4 boneless pork chops, 1/2 inch thick – 6 ounces each
- 3 tablespoons unsalted butter
- 4 slices bacon strips, 1/4 inch thick
- 1 pound potatoes, peeled and cut into large dice
- 1 cup frozen peas, thawed
- 1⅓ cup frozen pearl onions, thawed pearl
- ½ teaspoon fresh thyme, minced
Instructions
- 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.
- Serve alongside the potatoes and peas.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Pork, Sides, Sunday Night Dinner
- Cuisine: French
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Giangi Townsend
A whole dinner on one plate, which is perfect for weekend cooking at my house. Love the tenderness of the pork chops and the perfect balance of the potatoes and peas.
Curtis W Fugere
like pork recipes
Giangi Townsend
Thank you and Enjoy!