These Pork Chops are Vegetables Recipe is absolutely amazing! The only thing that you might change is the amount of Garlic (5 cloves instead of 10) Cooking is perfect except for the broiling part. You can shorten that to two 5-6 minutes flips. (original recipes say to broil 10 minutes each side, flipping 3 times – that was a little too much).
History of Your Meal
The meal originated in England as a traditional meal served on Sunday but always with beef (we subbed pork chops) as the meat choice. The original meal usually contained roast and vegetables such, parsnips, Brussel sprouts, cheese, onions, potatoes, stuffing, gravy, and a dessert item such as Yorkshire Pudding. Other vegetables that were commonly included carrots, peas, broccoli, and runner beans. The mail then made its way to Ireland in particular in the County Donegal and Northern Ireland areas. The meal is also known as Roast Dinner, Sunday lunch, and Sunday joint. The meal is a smaller version of a traditional Christmas dinner in England.
The tradition moved with the English as they colonized the world in many forms but perhaps the most often compared is a Sunday or Holiday dinner in the United States and Ireland. An Irish meal like this in addition to the roast is much like the meal and side dishes from England. South Africa also adopted most of the tradition with rice being the added dish there.
Times and budgets have changed and hence the advent of the pork roast. Reasons to base your choice: assuming you are using eye round roast for roast beef and pork butt for roast pork, the roast pork contains about 60 percent more calories (184 versus 303 for a four-ounce serving). The pork roast, however, will cost about 50% less than beef.
Other thoughts:
For making, pork chops are better. They are cheaper and fail-proof. Beef is just more finicky in terms of texture and cooks time.
For taste, roast beef all the way. The drippings make an excellent sauce. I would never eat the drippings from roast pork (personal preference).
Healthwise, I’m not sure which one is better. Obviously, Boston butt is going to carry a lot more fat on it (always roast it with the fat on) but has less intramuscular marbling compared to some cuts of beef. And in either case, the fat is either going to melt off while roasting or get trimmed afterward. I’ve never counted the calories specifically, and I’d hesitate to trust any online calorie counter because there are simply too many variables to take into account. Brisket is a beef roast. Good brisket comes from a smoker or a good deli. Beef is expensive and a greater drain on natural resources.
Pork Chops with Vegetables
Equipment
- Heavy Roasting Pan
Ingredients
Pork Chops with Vegetables
- 3/4 Tsp Black Pepper Ground
- 1/4 Cup Olive Oil Extra Virgin
- 12 Ounces Red Potatoes Small, Halved
- 3 Tbs Balsamic Vinegar
- 1 Tsp Tomato Paste
- 1 Tbs Thyme Chopped Fresh
- 1 Medium Red Onion Peeled and Cut Into Wedges
- 1 8 Ounce Cremini Mushrooms Package
- 2 Tbs Parsley Chopped Fresh
- 1 Ounce Gorgonzola Cheese Crumbled
Instructions
Pork Chops with Vegetables
- Preheat oven to 425°.
- Heat a large heavy roasting pan over high heat. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until browned. Place pork on a plate (pork will not be cooked through). Reduce heat to medium-high. Add potatoes to a pan, cut sides down; cook 2 minutes. Remove pan from heat.
- Combine remaining 1/2 teaspoon pepper, remaining 2 tablespoons oil, vinegar, and tomato paste in a small bowl, stirring with a whisk. Combine 2 tablespoons balsamic mixture, thyme, onion, and mushrooms in a bowl, tossing to coat. Add mushroom mixture to pan. Bake at 425° for 25 minutes, stirring after 10 minutes. Arrange pork chops over vegetables; bake 10 minutes or until a thermometer registers 145°. Remove pork from pan. Sprinkle vegetable mixture with remaining 1/4 teaspoon salt. Place 1 cup vegetable mixture on each of 4 plates. Top each serving with 1 pork chop, 2 teaspoons remaining balsamic vinegar mixture, 1 1/2 teaspoons parsley, and 1 tablespoon Gorgonzola cheese
Video
Notes
Nutrition
Adapted from a recipe on Cooking Light