The Palm Beach Post - - DINNER AND DESSERT -

Serves 4

4 (4-ounce) bone­less cen­ter-cut loin pork chops

1/2 tea­spoon kosher salt 3/4 tea­spoon black pep­per 1/4 cup ex­tra-vir­gin olive


12 ounces small red

pota­toes, halved 3 ta­ble­spoons bal­samic


1 tea­spoon tomato paste 1 ta­ble­spoon chopped

fresh thyme 1 medium-size red onion, peeled and cut into 8 wedges

1 (8-ounce) pack­age crem­ini mush­rooms, halved

2 ta­ble­spoons chopped

fresh flat-leaf pars­ley 1 ounce Gor­gonzola cheese, crum­bled (about 1/4 cup)

Heat the oven to 425 de­grees.

Heat a large heavy roast­ing pan over high heat on stove. Sprin­kle the pork with ¼ tea­spoon each of the salt and pep­per. Add 2 ta­ble­spoons of the oil to the pan; swirl to coat. Add the pork to the pan; cook 3 min­utes on each side or un­til browned.

Place the pork on a plate (pork will not be cooked through). Re­duce the heat to medium-high. Add the pota­toes to the pan, cut sides down; cook 2 min­utes. Re­move the pan from the heat.

Com­bine the vine­gar, tomato paste, re­main­ing ½ tea­spoon pep­per and re­main­ing oil in a bowl, stir­ring with a whisk. Com­bine 2 ta­ble­spoons bal­samic mix­ture, thyme, onion and mush­rooms in a bowl, toss­ing to coat. Add mush­room mix­ture to the pan. Bake at 425 de­grees for 25 min­utes, stir­ring af­ter 10 min­utes. Ar­range pork chops over the veg­eta­bles; bake 10 min­utes or un­til a ther­mome­ter reg­is­ters 145 de­grees. Re­move the pork from the pan. Sprin­kle veg­etable mix­ture with re­main­ing ¼ tea­spoon salt. Di­vide veg­etable mix­ture among 4 plates. Top each serv­ing with pork chops, re­main­ing bal­samic vine­gar mix­ture, pars­ley and Gor­gonzola cheese.

— From “Cook­ing

That Counts: 1,200 to 1,500-Calo­rie Meal Plans to Lose Weight De­li­ciously” from the edi­tors of Cook­ing Light (Oxmoor House, $21.95)

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