Balsamic Pork Chops with Roasted Vegetables
We really enjoy entertaining our friends and spending time with them. I try to make a meal plan with recipes that will allow me to spend as much time with my guest as possible, this is one of those recipes. Balsamic Pork Chops with Roasted Vegetables is a one dish dinner with fantastic flavor, that all of your guest will just love.The recipe is ready to go in a short time and can come out of the oven ready to serve your guest. I love this recipe for any occasion especially spending time with friends and after all a meal is so much better when shared with a friend.
We start this recipe with great center cut loin Pork Chops and small Red Potatoes, and Cremini Mushrooms. Cover all this with a fantastic Balsamic mix and it is delicious.
Toss The Vegetables with The Balsamic Mix
Next We Roast The Potatoes
Add The Balsamic Vegetables
Add The Browned Chops and Roast
Balsamic Pork Chops with Roasted Vegetables
Toss The Vegetables with The Balsamic Mix
Next We Roast The Potatoes
Add The Balsamic Vegetables
Add The Browned Chops and Roast
The Flavor's Are Fantastic!
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!
Print Recipe
Thanks so much for stopping by today to enjoy these Balsamic Pork Chops with Roasted Vegetables, sure hope you enjoy this recipe. Sure hope you have a fantastic week and come back to see us real soon!
Peace and Joy
Miz Helen
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!
Print Recipe
Just Add A Green Salad, It Is A Wonderful Meal
Add a Nice Dessert, Of Course
Peace and Joy
Miz Helen
Older Post
Mmmm this sound delish, Miz Helen, and I think I have everything to make it.
ReplyDeleteOh, Miz Helen, your meal is soul satisfying--I love everything about it!
ReplyDeleteI would have never thought about adding mushrooms to a meal like this! It's funny, because I've always hated mushrooms until I was forced to try them from a recipe I was doing. I've since discovered it's a great way to extend a meat taste and add bulk to a meal without adding additional meat. It's been something of a budget stretcher for us as I'm now doing a pound of meat vs a pound and a half (or more) and making up the difference with mushrooms. Who knew? LoL!
ReplyDeleteYum! This looks fantastic and I have most of the ingredients on hand!
ReplyDeleteDelicious whole meal, thanks for sharing with Hearth and soul blog hop. Pinning, tweeting and google plus.
ReplyDeleteWow! That looks incredible. I'm so impressed. Pinned and tweeted. We appreciate you stopping by to party with us. We hope to see you, Monday at 7 pm. Happy Sunday! Lou Lou Girls
ReplyDeleteWhat a delicious meal!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
ReplyDeleteWhat a lovely dish, Miz Helen! I really enjoy using Balsamic Vinegar in cooking and it's especially good with pork like you have used it here. Thank you for sharing with us at the Hearth and Soul hop. Pinning and tweeting!
ReplyDeletehi
ReplyDeleteAll of photos in the recipes looks so tasty. I have a green salad, can you add the rest? :D
ReplyDeleteThank you, great recipe