Juicy, Tender Pork Chops with Roasted Potatoes and Vegetables!

Okay, this dish was absolutely DELICIOUS!! The pork chops were cooked to perfection, and it was a great meal all around! ❤️

As I mentioned previously, when it comes to cooking – I add a little bit of this and a little bit of that – I don’t really time my cooking – I look and I taste and that’s how I do it. I’m sorry about that, not being able to offer time frames in this particular recipe, but, I hope that you will find this as easy and enjoyable as I did!

– pork chops
– potatoes
– vegetables
– onion
– scallions
– balsamic vinegar
– honey
– dijon mustard
– olive oil
– butter
– spices and herbs

Balsamic Vinaigrette Glaze – Put together in a saucepan some balsamic vinegar, a few tablespoons of Dijon mustard, a couple of tablespoons of honey (to sweeten-this is optional), a bit of salt and a bit of pepper. You will have to put the stove on low to medium heat, and keep stirring so that it doesn’t burn. Once it starts to thicken, leave it to simmer.

Roasted Potatoes – Rinse the potatoes, skin on, and cut into cubes (however big you want them, but not too big so it doesn’t take a long time to cook!). Put olive oil in an oven pan (I always use a glass one for potatoes), and layer the potatoes on top. Pour more olive oil on top of the potatoes, add salt, peppercorn, garlic powder, paprika, and oregano. Mix all together, cover with foil, and put it in the oven at 400°F. Mix the potatoes at least once and take out of the oven when you think it is ready!

Roasted Vegetables – Prepare a pan same as you did for the potatoes, with olive oil on the bottom and sliced onion (white). Rinse your vegetables – I used broccoli, red pepper (sliced), and mushroom (cut in quarters). add some olive oil on top, with salt, peppercorn, and garlic powder. Cover with foil, and put it in the oven at 400°F. Mix the vegetables at least once and take out of the oven when you think it is ready!

**In this meal, I put the potatoes and vegetables in the oven at the same time, and took them out at the same time**

Pork Chops:
1. Pat the pork chops dry, and on both sides – add some salt (sea salt), peppercorn, garlic powder, and Italian Seasoning. Rub it into the pork chop, flip and repeat! Pan fry on a grill cast iron skillet (if you have one, it’s not an absolute must!). Start by setting the stove medium to high heat, and layer the bottom of the skillet with cooking spray. Try to fit as many pork chops as you can on the pan at a time, so that it keeps the juices in! Pour some olive oil on that layer, and let it cook for a few minutes. Then flip. Basically, you are going to cook until brown on both sides. You don’t want to cook for too long or you will dry out the pork chop.

2. On a baking pan covered with foil, place each pork chop down. Grab that delicious balsamic vinaigrette glaze and smother it all over the pork chop (using a basting brush)! Put it in the oven at 300°F and let it cook for a few minutes. Again, I didn’t time this, I basically looked at it, and when I took it out, I tried it to make sure it was cooked to my liking!

3. Add some scallions for tasting – this is optional, but it really did give a great add-on flavour!

As many people know, I eat bread with pretty much every meal! I heated a baguette in the oven, and served it on the plate with the pork chops, roasted potatoes, and vegetables. Take a look at my video if you like, and please feel free to try and share this recipe! I hope you enjoy!!

ciao ciao for now!

~ Sandra ❤️

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