White Balsamic Pork Chops with Roasted Potatoes and Peas

White Balsamic Pork Chops with Roasted Potatoes and Peas
Photo by Scott Phillips

Ingredients

  • ½ tsp. minced fresh thyme
  • 1 cup thawed frozen peas
  • ¼ cup plus 1 Tbs. canola oil
  • 3 medium cloves garlic, minced and mashed to a paste
  • 1-½ oz. (3 Tbs.) cold unsalted butter, cut into 3 pieces
  • ½ tsp. crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • + 7 more ingredients
    • 4 slices thick-cut bacon, cut crosswise into ¼-inch strips
    • Kosher salt and freshly ground black pepper
    • ¼ cup white balsamic vinegar
    • 1 lb. baby potatoes (any color; golf-ball size), quartered
    • 4 ½-inch-thick boneless pork chops (about 1-½ lb. total)
    • 6 medium cipolline onions (8 oz. total), peeled and quartered, or 1-¾ cup (8 oz.) thawed frozen pearl onions
    • 1-½ tsp. minced fresh rosemary

In a shallow glass or ceramic dish wide enough to fit the pork chops in one layer, whisk the 1/4 cup oil with the vinegar, garlic, rosemary, and red pepper flakes. Add the pork, turn to coat, and leave at room temperature, covered with plastic wrap, for about 20 minutes, turning once.

View full recipe at Fine Cooking

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