White Balsamic Pork Chops with Potatoes & Peas

Submitted by: Cary Kelly
This great recipe of marinated pork chops is super delicious using our 25-Star White Balsamic and Rosemary Olive Oil

Serves: 5
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: n g 

Tags: main · dinner · pork · white · chops · balsamic ·

Ingredients

For pork:
1/4 cup + 1 tbl Rosemary Olive Oil
1/4 cup 25-Star White Balsamic Vinegar
3 cloves garlic, minced and mashed to a paste
1 1/2 tsp minced fresh rosemary
1/2 tsp Smoked Paprika (from Ah love - sweet or hot)
4 pork chops, boneless
sea salt and ground pepper
3 tbls cold unsalted butter, cut into pieces
For Potatoes & Peas:
4 slices thick-cut bacon
1 lb potatoes (red, yellow or fingerling will do); quartered
6 medium cipolline onions, peeled, quartered. (can use shallots)
sea salt and ground pepper
1 cup thawed frozen peas
1/2 tso minced fresh thyme

Method

Marinating the Pork:
Whisk 1/4 cup oil with balsamic, rosemary, paprika. Coat the pork with mixture on all sides and place in shallow glass dish. Cover with plastic wrap and leave at room temperature to marinate for 20 minutes. (or place in refrigerator to marinate for up to 24 hours).

Preheat oven to 375 degrees
Put bacon in a heavy skillet with 1 t/l water; cook on medium high until water evaporates, then stir constantly until bacon is crisp (about 6 minutes). Transfer bacon with slotted spoon or fork to paper towel to drain. Reserve fat in skillet.

Heat reserved fat and add potatoes in single layer; cook without touching for 1 minute. Stir once, add onions and bacon. Cook without touching for 1 minute. Stir to coat onions, then add salt and pepper. Transfer skillet to oven and roast until potatoes are tender; about 25 minutes. Then stir in peas and thyme; add salt and pepper to taste. Keep warm in oven on lowest temperature.

Cooking the Pork:
Remove pork chops from dish and wipe off marinade with paper towels. Lightly season with salt and pepper on both sides. Reserve marinade.

Heat 1 tbl oil in heavy skillet over medium heat for about 2 minutes. Add chops in single layer; they should sizzle when you place them in pan. Brown on both sides for about 3 minutes each side. Transfer to platter, cover with foil. Discard any oil in skillet.

Add reserved marinate to skillet pork was cooked in and bring to boil over medium heat; boil for 1 minute. Lower heat and whisk in butter until it is melted, then remove from skillet, season with salt and pepper and pour over pork chops. Serve with potatoes and peas.

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