Pear Pork Chops with Winter Vegetables
Unforgettable-juicy-tender-
For the Pork Chops:
- 4 (6oz) pork chops
- 1/2 cup Olive Amelia's Garlic Olive Oil
- 1/2 cup Olive Amelia's Cranberry Pear White Balsamic Vinegar
- Salt & Pepper to taste
For the Vegetables:
- 1 medium acorn squash, seeded and cut into 8 wedges
- 1 pound fingerling potatoes, halved
- 1 medium onion, cut into wedges
- 2 medium pears, cut into wedges
- 1/4 tsp fresh thyme, minced
- Salt & Pepper to taste
Directions:
- Start by reserving 3 tbsp. of the olive oil and 3 tbsp. of the balsamic vinegar - set aside - you will need this when making the vegetables. In a large resealable plastic bag combine the remaining olive oil and balsamic with the pork chops. Marinade overnight for best results or a minimum of 30 minutes.
- Preheat the oven to 350. In another large resealable plastic bag add squash, onions, potatoes and the 3 tbsp of olive oil - seal and shake to coat veggies. Remove Veggies from the bag and place on a greased baking sheet, in a single layer. Bake uncovered for 40-45 minutes or until golden brown, turning once. About halfway through baking your veggies you'll want to start cooking your pork chops.
- Take pork chops out of marinade - discard extra marinade - sprinkle salt and pepper on pork chops to taste; in a skillet cook pork chops over medium heat until done all the way through.
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In a large resealable plastic bag add pears, thyme, salt, pepper, and remaining olive oil - seal and shake to coat. Arrange on a baking sheet with vegetables and bake for 10-15 minutes. When you are ready to serve, drizzle with the remaining 3 tbsp. of balsamic vinegar.
