Cooking Light’s pork chops with roasted vegetables are made with a quick balsamic vinaigrette that’s both a marinade for the vegetables and a sauce for the pork. What’s more, this time-saving recipe uses only one roasting pan from stove to oven so the pork, potatoes and onions finish at the same time. Tonight’s dinner will be served in minimal time with minimal cleanup.
Pork Chops With Roasted Vegetables Ingredients Directions Preheat oven to 425°F (218ºC). Place 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, balsamic 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 425°F for 25 minutes, stirring after 10 minutes. Arrange pork chops over vegetables; bake 10 minutes, or until a thermometer registers 145°F. 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 Gorgonzola cheese. Serves: 4 | Serving Size: 1/4 recipe Nutrition (per serving): Calories: 379; Total Fat: 20g; Saturated Fat: 5g; Monounsaturated Fat: 10g; Cholesterol: 60mg; Sodium: 456mg; Carbohydrate: 23g; Dietary Fiber: 2g; Sugar: 3g; Protein: 29g Nutrition Bonus: Potassium: 645mg; Iron: 11%; Vitamin A: 5%; Vitamin C: 37%; Calcium: 6%
