I went to the grocery store and saw they had Berkshire pork chops on sale. I talked to the butcher and asked which he preferred and he said, and I quote, “Berkshire pork chops are the porterhouse steaks of pork chops!” And so I was sold. Berkshire pork chops are more marbled and a bit fattier but oh so juicy and delicious. We served them, simply, with roasted potatoes and Campari tomatoes and finished the dish with a balsamic reduction for an absolutely stunning and delicious final product.
These pork chops with roasted potatoes are everything you need after a long day!
Skill Level: Easy
Time to Make: 30-35 minutes
Ingredients for Berkshire Pork Chops with Roasted Potatoes, Tomatoes, and Balsamic Reduction
2 large bone-in Berkshire pork chops (Or regular bone-in pork chops)
2 tablespoons vegetable oil
Salt and pepper to taste
ROASTED POTATOES AND TOMATOES
¾ pound baby golden potatoes
8 Campari tomatoes (Or 1 pint cherry tomatoes)
2 tablespoons olive oil
Salt and pepper to taste
½ cup balsamic vinegar
Salt to taste
Splash of water, if necessary
Prepare Ingredients: Preheat oven to 400ºF. Pat the pork dry and season all over with salt and pepper. Cut the potatoes into rounds.
Roast the Potatoes and Tomatoes: Arrange the sliced potatoes on half a baking sheet and toss with 1 tablespoon olive oil. Season with salt and pepper all over. On the other half of the baking sheet, toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt. Transfer the baking sheet to the lower rack in the oven and bake for 20-25 minutes, turning once, until the potatoes are browned all over and the tomatoes are blistered.
Cook the Pork: In an oven-proof skillet, heat the vegetable oil over high heat until scorching hot. Add the pork and cook for 3-5 minutes per side until browned on each side. Transfer to the higher oven rack and bake for 10-15 minutes or until an instant read thermometer reaches 135ºF (or desired internal temperature). Remove from the oven and rest for 5-10 minutes as the potatoes and tomatoes finish roasting.
Prepare the Balsamic Reduction: Add the balsamic vinegar to a small saucepan and turn the heat to medium. Cook, stirring regularly, until reduced by half and syrupy, about 5-7 minutes. Season with salt. If the syrup is too thick, whisk in a splash of water to thin it out.
To Serve: Divide the potatoes and tomatoes between two plates. Arrange a pork chop on top of each one and drizzle with a bit of additional extra virgin olive oil (if desired) and a drizzle of the balsamic reduction. Enjoy!