White Balsamic Pork Chops with Roasted Potatoes and Peas

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

Ingredients

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