White Balsamic Pork Chops with Roasted Potatoes and Peas

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

Ingredients

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

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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