Pork Chops with Balsamic Roasted Vegetables and Gorgonzola

A quick balsamic vinaigrette serves as a marinade for vegetables and a sauce for pork. By moving the roasting pan from the stove to the oven, you speed up the cooking process, so that pork, potatoes and onions are cooked at the same time.
Preheat the oven to 425 degrees.Preheat a large, heavy roasting pan over high heat. Sprinkle the pork evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons of oil to the skillet; stir to coat. Add the pork to the skillet; cook for 3 minutes on each side or until lightly browned. Put the pork on a plate (the pork will not be fried). Reduce heat to medium-high. Place the potatoes in the pan, cut side down; cook for 2 minutes. Remove the pan from the heat.Combine the remaining 1/2 teaspoon pepper, remaining 2 tablespoons oil, vinegar, and tomato paste in a small bowl, stirring with a whisk. Combine 2 tablespoons of the balsamic mixture, thyme, onion, and mushrooms in a bowl, stirring to coat. Add the mushroom mixture to the pan. Bake at 425 ° C for 25 minutes, stirring after 10 minutes. Place the pork chops on top of the vegetables; bake for 10 minutes or until the thermometer reads 145 degrees. Remove the pork from the pan. Sprinkle the vegetable mixture with the remaining 1/4 teaspoon of salt. Place 1 cup of the vegetable mixture on each of 4 plates. Sprinkle each serving with 1 pork chop, 2 teaspoons of the remaining balsamic vinegar mixture, 1 1/2 teaspoons of parsley, and 1 tablespoon of gorgonzola cheese.