Pork Chops and Roasted Potatoes with Red Wine Honey Mustard Vinaigrette

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: 4

Author: Giangi Townsend

Comfort food with every bite

Ingredients

0.25 cup red wine vinegar 1/4 cup red wine vinegar
2 tbsps Dijon mustard 2 tablespoons Dijon mustard
1 tbsp honey 1 tablespoon honey
1 tbsp thyme 1 tablespoon chopped fresh thyme
0.75 cup olive oil 3/4 cup olive oil
16 red potatoes 16 small, same size red potatoes
8 ounces watercress 8 ounces chopped watercress
0.5 cup blue cheese 1/2 cup crumble blue cheese
0.33333333333333 arugula salad 1/3 , finley sliced arugula salad
4 in pork chops 4 bone in pork chops

Instructions

Preheat the oven to 375 degree.

Vinaigrette

Whisk together the vinegar, mustard, honey and thyme in a medium bowl and season with salt and pepper. Add the olive oil and whisk until emulsified.

Potato salad

In a large salted pot of water, boil the potatoes until cooked through but not soft, 10 to 15 minutes. Drain and cool off with cold water to be handle them.
Cut them in half, place them in a bowl with olive oil and sprinkle generously with salt. Place them in a cooking sheet and bake for another 10 minutes in the hot oven
Arrange the watercress on a platter, top with the potatoes and drizzle vinaigrette over the top and serve immediately.

Chops

Season with salt, pepper and fresh chopped thyme.
Cook on medium high heat for 4 minutes on each side. Each side should be a golden crust. Place in the hot oven for 5 minutes.
Remove from oven, give it a nice last searing on the stove. Turn heat off and cover with aluminum foil.
Transfer to a platter and spoon vinaigrette over each serving

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.