White Balsamic Pork Chops with Roasted Potatoes and Peas
The key to timing this all-in-one dinner right is to marinate the pork first and then prep and cook the potatoes. When the potatoes have about 10 minutes left in the oven, begin cooking the pork.
Serves 5
To learn more, read the article:
The Weeknight Pantry
For the pork
1/4 cup plus 1 Tbs. canola oil
1/4 cup white balsamic vinegar
3 medium cloves garlic, minced and mashed to a paste
1-1/2 tsp. minced fresh rosemary
1/2 tsp. crushed red pepper flakes
4 1/2-inch-thick boneless pork chops (about 1-1/2 lb. total)
Kosher salt and freshly ground black pepper
1-1/2 oz. (3 Tbs.) cold unsalted butter, cut into 3 pieces
For the peas and potatoes
4 slices thick-cut bacon, cut crosswise into 1/4-inch strips
1 lb. baby potatoes (any color; golf-ball size), quartered
6 medium cipolline onions (8 oz. total), peeled and quartered, or 1-3/4 cup (8 oz.) thawed frozen pearl onions
Kosher salt and freshly ground black pepper
1 cup thawed frozen peas
1/2 tsp. minced fresh thyme
Marinate the pork
In a shallow glass or ceramic dish wide enough to fit the pork chops in one layer, whisk the 1/4 cup oil with the vinegar, garlic, rosemary, and red pepper flakes. Add the pork, turn to coat, and leave at room temperature, covered with plastic wrap, for about 20 minutes, turning once.
Cook the peas and potatoes
Position a rack in the center of the oven and heat the oven to 375°F.
Put the bacon in a heavy-duty 10- to 12-inch ovenproof skillet with 1 Tbs. water and set the skillet over medium high heat. Once the water evaporates, stir constantly until the bacon is crisp, about 6 minutes total. With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain; reserve the fat in the skillet.
Heat the reserved bacon fat in the skillet over medium heat. Add the potatoes in a single layer and cook, undisturbed, for 1 minute. Stir the potatoes once, and then add the onions and bacon. Cook, undisturbed, for 1 minute. Stir to coat the onions with the fat, and then season with 1/2 tsp. salt and 1/4 tsp. pepper. Transfer the skillet to the oven and roast until the potatoes are tender, about 25 minutes. Stir in the peas and thyme to heat through, season to taste with salt and pepper, and keep warm.
Cook the pork
Remove the pork chops from the marinade and reserve the marinade. Wipe the marinade off the chops and pat dry with paper towels. Lightly season the pork with salt and pepper on both sides.
Heat the remaining 1 Tbs. oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot. Add the pork chops in a single layer and cook, flipping once, until browned on both sides and slightly firm to the touch, about 6 minutes total. Transfer the pork to a platter, cover, and keep warm. Discard any oil remaining in the skillet.
Add the reserved marinade to the skillet and bring to a boil over medium-high heat; boil for 1 minute. Lower the heat to low and whisk in the butter. As soon as the butter is melted, remove the skillet from the heat, season to taste with salt and pepper, and pour the sauce over the pork. Serve with the potatoes and peas.
nutrition information (per serving):
Calories
(kcal):
500;
Fat
(g):
27;
Fat Calories
(kcal):
240;
Saturated Fat
(g):
9;
Protein
(g):
36;
Monounsaturated Fat
(g):
12;
Carbohydrates
(g):
27;
Polyunsaturated Fat
(g):
4;
Sodium
(mg):
470;
Cholesterol
(mg):
115;
Fiber
(g):
4;
photo: Scott Phillips
From Fine Cooking 120
, pp. 56-57
October 25, 2012
