Defeat Garden

Roasted Vegetables with Pork Chops and Balsamic Vinegar

Posted on: January 31, 2011

One of the best things about winter is roasted vegetables.  Especially today, with icy roads and snow coming down. There’s something about coming home and warming up the house while cooking, especially when you can smell the seasonings in this dish!

For this recipe, you will use:

pork chops

olive oil

balsamic vinegar

rosemary (or thyme, whichever you prefer)

garlic

chicken broth (I used some turkey broth from a turkey I made this weekend – I thought it looked great, but the man thought it looked kind of gross because it was congealed…)

(optional – normally I don’t use these, but I was combining this with a recipe the father-in-law made for us once!) an onion (carmelized) and some raisins/dried cranberries

Brussels sprouts

garlic – use the whole head, trust me!

fennel (I used two because it was cheaper to buy two at Trader Joe’s than one at Super Saver)

mushrooms – this is really good with shiitake mushrooms, but the kids like baby bella’s better)

shallots (or an onion, I was feeling cheap this weekend!)

Preheat the oven to 425.

Chop one onion and start carmelizing it in a pan.

Give the other vegetables (fennel, onion, Brussels sprouts, mushrooms) a rough chop and toss them in a casserole.  Add the whole head of garlic, each clove peeled.

Toss the vegetables with some olive oil (about 2-3 teaspoons) and balsamic vinegar (about 1-2 teaspoons) and some rosemary/thyme.

Stick them in the oven for 30 minutes.

While your onions are carmelizing, mince or press a few more garlic cloves for the pork chops.  When the onions are carmelized, take them out of the pan and brown the pork chops on both sides.

While the pork is browning, add the garlic and some more rosemary/thyme to the pan.

Once it’s browned on both sides, add some balsamic vinegar, chicken (or turkey!) broth, put the onions back in, and add the raisins/cranberries.

Cover this and let it simmer on the stovetop while the veggies are roasting.

My vegetables weren’t finished after 30 minutes, so I stirred them and added a little more olive oil to the casserole.  Then I cooked them for another 20 minutes.

Flip the pork chops over a few times – they will get a nice brown color on them from the vinegar.

Once the veggies are done, serve it up and enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: