Till I met the thin cut, boneless pork chop. I'm having a new love affair with them, something the regular ole pork chops could never provide. The old would turn out dry, tasteless, and pallid. The new is soft, tender and oh so brown. I'm never going back to the old pork chops. Sorry to say that love has faded and gone.
Oh and those spuds? Watch out, there. They are going to knock your socks off with their crispy shell and their fluffy insides. And the carrots? So sweet and tender you just wanna kiss them! (Or gobble them up, like I did)
Enjoy this meal when you are in a rush, but want something delicious and comforting.
Balsamic Pork Chops with Sauteed Carrots and Crispy Potatoes
1 lb. thin cut, boneless pork chops
4 carrots, peeled and sliced into rounds 1/4" thick
8 baby red potatoes (they must be baby reds if you want this to be quick)
2 tbsp balsamic vinegar
1/4 c. chicken stock
salt and pepper
your favorite potato toppings, to serve
1. Stab the potatoes with a fork several times and microwave for 2 minutes, no more, no less. Preheat oven to 400 F.
2. Heat a saute pan over medium-high heat. Add 1 tbsp of olive oil and brown pork chops, about 2-3 minutes per side. Remove from pan and set aside. Meanwhile, heat another saute pan over medium-high heat and add 2 tbsp olive oil. Add carrots and saute until they turn yellow on the face of each round. Lower heat to medium low and let cook, stirring often, until soft, about 5-6 minutes.
3. Once oven is heated, pop potatoes onto a baking sheet, roll in olive oil, sprinkle with salt and pepper, then bake fore 5 minutes until soft.
4. Add balsamic vinegar and chicken stock to pork pan and bring to a boil. Reduce heat, then simmer for 2-3 minutes, until reduced by half. Pour over pork chops and let them absorb the sauce.
5. Take potatoes out of oven and let rest for a few minutes. Once everything is cooked, serve family style.