📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting the vegetables nice and caramelized. Make sure your oven is properly calibrated, or you could end up with some undercooked veggies!
2. Prepare the vegetables: Wash and chop about 1.5 pounds of your favorite vegetables. I usually go for a mix of broccoli florets, sliced carrots, bell peppers (cut into chunks), and zucchini (halved and sliced). Don't overcrowd the pan, use two baking sheets if needed.
3. Toss the vegetables: In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, salt, and pepper. Make sure everything is evenly coated for maximum flavor. I like to use my hands for this – it's just more efficient!
4. Spread the vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. If you overcrowd the pan, they'll steam instead of roast. Nobody wants soggy veggies.
5. Roast the vegetables: Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly browned. Give them a toss halfway through to ensure even cooking. Keep an eye on them – every oven is different!
6. Prepare the pork chops: While the vegetables are roasting, pat 4 boneless pork chops (about 1-inch thick) dry with paper towels. This helps them get a nice sear.
7. Season the pork chops: Season the pork chops generously with salt, pepper, and a pinch of garlic powder. Don't be shy – seasoning is key!
8. Sear the pork chops: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops and sear for 3-4 minutes per side, or until they are nicely browned. You want a good crust to lock in the juices.
9. Make the balsamic glaze: While the pork chops are searing, pour 1/2 cup of balsamic vinegar into a small saucepan. Bring to a simmer over medium heat and let it reduce for about 10-15 minutes, or until it thickens into a syrupy glaze. Stir occasionally to prevent burning. Be patient – this is where the magic happens!
10. Glaze the pork chops: Once the pork chops are seared and the balsamic glaze is ready, brush the glaze generously over the pork chops in the skillet. Cook for another 1-2 minutes, allowing the glaze to caramelize slightly. Watch carefully to prevent burning! I usually put a lid on the pan at this point
11. Serve: Serve the glazed pork chops immediately with the roasted vegetables. Garnish with fresh parsley, if desired. For an extra touch of fanciness, drizzle a little more balsamic glaze over the vegetables. Enjoy, folks! Your in for a treat.
12. Alternative cooking method: Another good tip is to sear your pork chops, and then put them in the oven to finish cooking in order to give it a more even cook.