It’s that time of year again. You know it: it’s sunny and warm and perfect outside, and every second spent indoors is a waste of time. That time of year where I try (and mostly fail, but sometimes succeed!) to convince my coworkers to take walking meetings, when I ditch the gym for outdoor runs, and when dinner involves less than 30 minutes worth of cooking.
This is a recipe for this time. It takes a wee bit more time than 30 minutes, but it more than makes up for it in the form of roasted balsamic red onions, which are sweet and tangy and stupid good. They’d be tasty on tacos or in sandwiches, but they’re especially delicious here, paired with thick balsamic-marinated pork chops and a crunchy fresh spinach salad.
It is the kind of dinner that happens to be wholesome and healthy without trying, and is so flavorful that you’ll barely even notice you’re having *cue eyeroll* a salad for dinner. Plus, cleanup involves washing one dish (your salad bowl) and throwing the tin foil in the garbage, which means it’s perfect for maximizing outdoor time. I’d say more, but it’s a gorgeous evening and … #sorrynotsorry.
- 2 medium (or 1 large) red onion, cut into 1/2-inch thick slices
- 6 tablespoons balsamic vinegar, divided
- 6 tablespoons olive oil, divided (plus more to dress the salad)
- kosher salt and freshly cracked pepper, to taste
- 4 6-ounce thick-cut pork chops
- 5 ounces baby spinach
- 1 pint cherry tomatoes
- Preheat the oven to 450F.
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt and pepper.
- Line a baking sheet with tin foil. Scatter the onion slices on the baking sheet, then drizzle half of the balsamic dressing over top. Toss the onions in the dressing, then cover the sheet tightly with foil. Roast for 15 minutes.
- While the onions are roasting, place the pork chops and the remaining balsamic dressing in a Ziploc bag to marinate.
- When the onions have roasted for 15 minutes, remove them from the oven and decrease the heat to 425F. Carefully remove the cover, then nestle the pork chops in the onions. Bake for an additional 15 minutes, until the pork chops have cooked through.
- In a large bowl, toss together the baby spinach and cherry tomatoes with a drizzle of olive oil and a sprinkle of salt and pepper. Divide the salad between four plates, then top each plate with a pork chop and the balsamic-roasted onions. Serve.