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This pork chops with balsamic vinegar and gorgonzola cheese has become our family’s favorite dish. The recipe came from the cooking light magazine with some modifications. I don’t cook pork chops a whole lot, but I’m glad I gave this one a try. My husband’s favorite thing about this dish is the combination of the tangyness from the balsamic vinegar sauce, the cheese with the pork chops. Such a perfect combination. Iven couldn’t have enough of the pork chops. Preparation for this dish is not too much work either. I can see this as a dish I can prepare to celebrate some family events because it’s fancy enough, but you don’t need to be a chef to do so 😉 It sure taste pretty fancy to me. A keeper !
PORK CHOPS WITH BALSAMIC VINEGAR AND GORGONZOLA CHEESE (4 servings)
Ingredients
- 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
- ½ cup of gorgonzola cheese
- Salt and freshly ground black pepper to taste
- Small bunch of fresh cilantro leaves roughly chopped
Balsamic vinegar sauce (whisk all the ingredients):
- 4 Tbsp of balsamic vinegar
- 2 Tbsp of oil
- 1 Tbsp of tomato paste
Instructions
- Preheat oven to 425 F. Pat the pork chops dry with absorbent kitchen towel and sprinkle with pinch of salt and black pepper
- 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).
- 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
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