PORK CHOPS WITH BALSAMIC ROASTED VEGETABLES
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)