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Pork Chop Balsamic with Roasted Vegetables and Gorgonzola

May 26th, 2016 03:27:00 pm

Simple ingredients prepared all in one pot make the best meals and the clean up is so quick and easy too. With this recipe I am using the 13" Sauce Pan (3 inches deep). The casserole pans are also 3" deep, just different handles, see here. But our cookware is all oven-safe, including the handles, so you can really use any style you have as long as the goodies fit! I like to make a lot so there are easy leftovers for lunch the next day.  


Here is the list of ingredients:

  • 4 (4-ounce) boneless center-cut loin pork chops
  • 1/2 teaspoon sea salt, divided
  • Fresh ground pepper
  • 1/4 cup coconut oil, divided
  • 12 ounces small red potatoes, halved
  • 3 tablespoons balsamic vinegar (I like it a lot so I go heavy on this)
  • 1 teaspoon tomato paste
  • 1 tablespoon chopped fresh thyme
  • 1 medium red onion, peeled and cut into 8 wedges
  • 1 (8-ounc) package of mushrooms, halved
  • 2 tablespoons chopped fresh flat-leaf parsley, divided
  • 1 ounce Gorgonzola cheese, crumbled (1/4 cup)


Start by preheating your oven to 425 degrees. Note: If you wish to vapor cook this stovetop, you can do that using the lid! Next, heat the large sauce pan or casserole pan over medium high heat. Sprinkle the pork with salt and pepper. I added a small amount of coconut oil (because I like it), but the oil is not a necessity with this cookware. Add pork to the pan and cook for 3 minutes on each side or until nicely browned. Remove the pork to a plate (it will not be cooked through, that part is later). Reduce the heat a bit and add the potatoes to the same pan with the cut sides down. Cook these for 2 minutes and then turn the burner off. Prep your onions, mushrooms and fresh herbs. 


In a bowl, add some fresh pepper, remaining 2 tablespoons or so of oil, 3 tablespoons of balsamic vinegar, 1 teaspoon of tomato paste and whisk it to blend.  Reserve some of this in a small bowl and set aside, to be used as a drizzle once it is plated. To original bowl, add fresh thyme, onion and mushrooms and toss to coat. I like to add some parsley in with them, and save some back for topping once plated. Pour this vegetable mixture into the same pan and pop it into the oven. Bake this for 25 minutes at 425 degrees, stirring once after about 10 minutes. 


Now that the vegetables have baked for 25 minutes, add the partially cooked pork chops to the same pan and reintroduce it to the oven for another 10 minutes (or until a thermometer registers 145 degrees. Here it is in the oven for the final 10 minutes.


This will smell so amazing at this point. Remove the one pot meal from the oven, and scoop a healthy serving of vegetables onto each plate. Top with a pork chop. Drizzle some of the balsamic mixture onto each and add a sprinkle of fresh parsley. Now for the "icing on the cake".... to me, this just sets this over the edge into the amazing category. About 1 tablespoon of Gorgonzola cheese on each plate adds such strength to this dish. Although it's a strong cheese, I think it works beautifully.


This pork chop in the oven, or pork chop balsamic is a one pot meal that I think you will love... One last photo. After all of that frying, sauteing and then baking, look at the pan. No problem, right?!












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