PORK CHOPS WITH BALSAMIC VINEGAR AND GORGONZOLA CHEESE (4 servings)
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 pieces of 4 oz boneless center cut pork chops
- 2 Tbsp of cooking oil
- 1 lb of cremini mushrooms (halved)
- 1 lb of small red potatoes (halved)
- 8 pieces of shallots (peeled)
- 1/2 cup of gorgonzola cheese
- Salt and freshly ground black pepper to taste
- Small bunch of fresh cilantro leaves (roughly chopped)
- 4 Tbsp of balsamic vinegar
- 2 Tbsp of oil
- 1 Tbsp of tomato paste
Instructions
- 1
Preheat oven to 425 F. Pat the pork chops dry with absorbent kitchen towel and sprinkle with pinch of salt and black pepper
- 2
Preheat a medium to large oven-proof skillet on high heat. When you see smoke start rising, add in cooking oil and swirl to coat the skillet. Gently place the pork chops on the skillet and sear for about 3 minutes on each side. Remove from the pan and place on the plate (the pork chops are not cooked through at this point).
- 3
In the same skillet, add in the potatoes, cut side down and let them brown. Add in the mushrooms and spoon in 2 Tbsp of the balsamic vinegar mixture and cook for about 2 minutes. Remove from the heat, season with pinch of salt and pepper and pop into the oven and let it cook for about 20 minutes. Give them a toss at 10-minute mark. Place the seared pork chops on top of the vegetables and let it bake for about 10 minutes or until the pork chops are cooked through. Remove from the oven. Sprinkle with some gorgonzola cheese and cilantro leaves. Drizzle with the rest of the balsamic vinegar sauce and serve immediately