In a medium bowl, whisk together 1/4 cup olive oil, balsamic vinegar, 2 teaspoons dried oregano, garlic, salt, and pepper. Place pork chops into bowl; cover and marinate 30 minutes at room temperature.
Recipe
Main Dish
Balsamic Glazed Sheet Pan Pork Chops
Primary Media
Author
Hy-Vee Dietitians
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Description
Add an Italian twist to your pork chops by marinating them in a mixture of olive oil, balsamic vinegar, and herbs and spices. Then, pair with sweet potatoes and onions to make it a complete meal.
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Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. plus 1 tbsp. Gustare Vita olive oil, divided | ||
| ¼ c. Gustare Vita balsamic vinegar | ||
| 3 tsp. Hy-Vee dried oregano leaves, divided | ||
| 1 tsp. garlic, minced | ||
| 1 tsp. Hy-Vee salt, plus additional to taste | ||
| 1 tsp. Hy-Vee ground black pepper, plus additional to taste | ||
| 2 (4-oz. each) Midwest Pork boneless pork top loin chops | ||
| 2 sweet potatoes, cut into bite-size pieces | ||
| 1 small white onion, sliced |
Things To Grab
- Medium bowl
- Whisk
- Large rimmed baking sheet
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Meat thermometer
Directions
Preheat oven to 425 degrees. Line a large rimmed baking pan with foil and coat with nonstick spray. Arrange veggies on sheet pan, drizzle with 1 tablespoon olive oil. Sprinkle with remaining 1 teaspoon oregano and season with salt and pepper. Bake 15 minutes.
Meanwhile, remove pork from marinade; discard remaining marinade. Remove veggies from oven; push veggies to the side and add pork chops. Continue cooking 12 to 15 minutes or until pork reaches 145 degrees and vegetables are fork tender.
Recipe Source:
Hy-Vee Dietitians