Hands On Time 20 Mins Total Time 55 Mins Yield Serves 4 A quick balsamic vinaigrette doubles as a marinade for the vegetables and a sauce for the pork. Taking the roasting pan from stove to oven jump-starts cooking so the pork, potatoes, and onions finish at the same time. Ingredients 4 (4-ounce) boneless center-cut loin pork chops 1/2 teaspoon kosher salt, divided 3/4 teaspoon freshly ground black pepper, divided 1/4 cup extra-virgin olive oil, divided 12 ounces small red potatoes, halved 3 tablespoons balsamic vinegar 1 teaspoon tomato paste 1 tablespoon chopped fresh thyme 1 medium red onion, peeled
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