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

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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