Ingredients
- ½ cup sliced onions
- 1 cup fingerling potatoes cut in 1 inch portions
- 2 bone-in pork chops
- pinch of salt & pepper
- 1 tsp cinnamon
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 6 oz blueberries
- 1/4 cup balsamic vinegar
- 2 tbsp water
- 2 tsp honey
- olive oil
- 2 stems rosemary
Directions
Vegetables:
- Preheat oven to 400F
- Combine potatoes and onions in a small glass dish
- Season with salt, pepper, leaves from 1 stem of rosemary, and a drizzle of olive oil
- Wrap in foil and bake in oven for 25 minutes
Pork Chop:
- Pour enough olive oil to make a thin coating along the bottom of a cast iron skillet
- Heat skillet on med-high
- Season both sides of pork chop with salt, pepper, cinnamon, cayenne, paprika, and garlic powder
- Cook pork chop on skillet for 2 minutes on both sides
- Put skillet in oven for 8-10 minutes or until done (minimum internal temp of 150 degrees F)
Glaze:
- Combine blueberries, balsamic vinegar, water, and honey in a small sauce pan on low/ simmer
- Simmer for 5-10 minutes
- Remove from heat and strain into serving dish
- Pour as much or as little glaze over pork chops (depending on your preference)
- Enjoy!
(2 servings)