Balsamic and Blue Cheese Pork Chop with Caramelized Pears and Onions

We are getting ready to leave for our Big Birthday Vacation on Saturday so I am trying to cook with as many ingredients I have on hand to use everything up before we leave.  You are probably wondering what the Big Birthday Vacation is? My birthday and my husband's birthday are a day apart, so this year we decided we would go on vacation to celebrate since I am turning the Big 3-5! We are going to San Francisco for a night and then off to Napa for 3 nights.  I am excited about our trip however I am having heart palpitations about not seeing S for 5 days/4 nights or approximately 108 hours.  I have only been apart from her for about 18 hours since she was born so I think I am having separation anxiety.  She is staying with her grandparents so at least she will be in good hands while we are gone.  Getting back to tonight's meal.

Menu
Balsamic and Blue Cheese Center Cut Pork Chop
Caramelized Pears and Onions
Roasted Cremini Mushrooms and Summer Squash

Making the Pork Chops
Take two boneless center cut pork chops and place them in a shallow baking dish.  Pour about 1/4 cup of White Balsamic Vinegar over the top of the pork  chops.  Season with salt and pepper. Bake in a pre-heated oven at 350 degrees. The cooking time will depend on the thickness of the pork chop however the internal temperature should be between 160 degrees (medium) to 170 degrees (well done).  Once the pork chop is done you will take it out of the oven and add some Point Reyes Blue Cheese crumbles to the top of the pork chop. Place under the broiler for a couple minutes just long enough to melt the cheese and get a slight crust on the top.  Be sure that your pork chop is not in there too long or it will get overcooked and become tough.

Pears and Caramelized Onions
Peel and slice 1 medium large or 2 small sweet onions
Core and slice 2 Bartlett Pears (Sliced into strips)
In a saute pan, heat 1 tablespoon of olive and 1 tablespoon of butter.  Add the pears and onions and cooking on a medium-low heat.  Stir occasionally. Season with kosher salt, fresh cracked pepper and a little thyme. Add a little more butter if needed.

Summer Squash and Cremini Mushrooms
In another shallow baking dish, add slices of summer squash and cleaned cremini mushrooms.  Drizzle with olive oil and season with Montreal Steak Seasoning and some minced garlic.  Cover with aluminum foil and bake for 20-30 minutes at 350 degrees

Serve the pork chop over a bed of the caramelized pears and onions.  The blue cheese really compliments the pears and onions so be sure to get a bite with both the chop and pears/onions.

This meal was rated 4 asparagus spears