Dinnertime: Cast Iron Skillet Pork Chops with Roasted Potatoes

This is my version of this recipe by Rachael Ray, but instead of mushrooms, I made a red wine and balsamic glaze. This was the first time I tried to cook pork chops like this and it was really good!

Ingredients

2 bone-in pork chops

5-6 small red potatoes

1 small onion, sliced longways

1/4 cup balsamic vinaigrette

1/4 cup sugar

1/8 cup red wine 

1/2 tsp coarse salt

1/2 tsp pepper

1 stick butter

Pre-heat your oven to 400 degrees. Take your potatoes and poke some holes in them with a fork , then microwave them for about 10 minutes, flipping 1/2 way through. Once they are cooked, slice them up into cubes, toss onto a baking sheet with 1/2 of the butter (melt it) and season with salt and pepper. Cook for 30 minutes, tossing at the 15 minute mark.

In a small sauce pan combine the balsamic vinaigrette, wine and sugar and bring to a boil. Let the mixture boil for a few minutes, stirring often, then reduce to low heat and simmer.

While the potatoes are roasting and your sauce is simmering, take your salt and pepper and rub them into the chops (both sides). Melt 1/4 stick of the butter in the skillet over medium heat and add the onions and cook until they are soft, about 5 minutes. Add the pork chops and brown each side, keeping the heat at medium. Add another 1/4 of butter as the sides brown.

Once the potatoes are done, add them to your skillet with the onions and chops and pour the glaze over all of it. Place the skillet in the oven for 5 minutes to get the glaze nice and crisp on the meat.

Serves 2 and goes well with a green salad. Enjoy!