This year I bought my first cast iron skillet. Suddenly, I was no longer sacrificing between a seared cooked, and a slow roasted dinner. I could get both, in one pan. These versatile kitchen tools make this an easy dinner to make in just a half hour. Now, if you don’t have a cast iron skillet, that’s fine too! Any oven-to-stove-safe pan will work. Or, you can transfer the food from a sheet pan to a stove-top one, it’s just a couple extra steps. The flavors of rosemary & balsamic work seamlessly together throughout this entire dish, from the pork chops themselves to all those roasted vegetables. This is a hearty meal that’s perfectly portioned for two. We chose to make these with bone-in pork chops for this one, but any pork chop will do. Looking to make an impressive at-home date night dinner? This. Is. It.
- 1 tbsp olive oil
- 1 large sweet potato, sliced into fingerlings
- 1 cup green beans
- 2 shallots, chopped
- 2 bone-in pork chops
- 1 tbsp balsamic vinegar
- 2 cloves of garlic, halved
- Salt & pepper
- 4 tsp of butter (individual slices)
- 2 tbsp rosemary (fresh or dry)
- Balsamic glaze
- Preheat your oven to 450 degrees Fahrenheit.
- Drizzle olive oil into a cast iron skillet, and add your fingerling sliced sweet potatoes, salt & pepper, and toss to coat. Place in preheated oven, and let roast for 10-12 minutes.
- Remove the skillet carefully from the oven, and add in green beans, onion, garlic, rosemary & balsamic vinegar. Return to the oven and roast for an additional 5 minutes.
- Remove the skillet from the oven again, and place on the stove top on high heat. Make room for your pork chops, and add them to the skillet, seasoning with salt & pepper. Sear the pork chops on each side (about 3-5 minutes). Place 1 tsp of butter on each, and a sprinkle of more rosemary.
- Bake the pork chops in the skillet with the veggies for 5-10 minutes (depending on the thickness of the pork, you'll want to cook it to an internal temperature of 145F).
- Remove skillet from oven, and drizzle the pork & veggies with balsamic glaze. Let rest for a few minutes.
- Plate your dinner, then add 1 teaspoon of butter to the top of the pork chop, and drizzle with balsamic glaze again. Serve!
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