Balsamic Pork Chops with Roasted Vegetables
Miz Helen's Kitchen
Ingredients
6 loin Pork Chop, center cut
12 new potatoes, halved skin on
1 large red onion, cut in wedges
16 ounces of Cremini Mushrooms
1/2 cup olive oil plus 2 tablespoons
8 tablespoons Balsamic Vinegar
1 tablespoon thyme
2 teaspoons pepper
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons parsley
Directions
In a small mixing pitcher mix 1/2 cup olive oil, 8 tablespoons Balsamic Vinegar, 1 tablespoon dried thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper, mix well.
In a large mixing bowl mix the mushrooms and onions together and pour 3/4 of the balsamic mix over the mushrooms and onions, set aside.
Mix together 1 1/2 teaspoon salt, 1 1/2 teaspoon pepper, 1/4 teaspoon cayenne pepper. Sprinkle the mix on all sides of the Pork Chops.
Pour 2 tablespoons olive oil in a very oil heavy roasting pan and add the chops to the pan. Cook the chops until brown on both side's then remove the chop to a platter to rest.
Put the potatoes cut side down in the pan and cook until the potatoes are browning on the bottom, about 10 minutes.
Pour the Mushrooms, Onions and balsamic mix into the pan with the potatoes and mix together.
Roast the vegetables in a 425 degree oven uncovered for 15 minutes and remove the pan.
Place the browned chops on top of the vegetables.
Roast the chops and vegetables uncovered in a 425 degree oven for 25 minutes or until the chops reach a temperature of 145 degrees.
To serve, drizzle the Balsamic mix over the vegetables and chops.
Garnish with 2 tablespoons fresh parsley.
Enjoy!