<http://schema.org/recipeInstructions>
" Heat oven to 425 degrees F. Toss potatoes with 2 tablespoons of the oil, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Arrange, cut side down, in a roasting pan. Roast 30 minutes, or until tender and cut sides are golden brown and crispy. While potatoes are roasting, coarsely grind peppercorns with a mortar and pestle. Reserve 1 teaspoon for the sauce. Pat chops dry and coat both sides with peppercorns, pressing them into pork to adhere. Season with the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 1 tablespoon oil with 1 tablespoon of the butter in a heavy 12-inch ovenproof skillet over medium-high heat until hot but not smoking. Add chops; sear 2 minutes per side, until browned. Place skillet in oven; roast 6 minutes, turning chops after 3 minutes, for medium doneness. Remove skillet from oven. Transfer chops to a platter and loosely tent with foil. Using an oven mitt to hold skillet handle, add broth and vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Add the reserved 1 teaspoon peppercorn mixture; simmer until reduced to about 1/3 cup. Remove from heat; swirl in the remaining 1 tablespoon butter until melted. Turn potatoes cut side up in roasting pan and sprinkle evenly with Gorgonzola. Return to oven for 3 minutes, until melted. To serve, place a chop on each serving plate. Spoon pan sauce over chops. Serve with Gorgonzola potatoes, and green beans, if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a30040/veal-chops-roasted-potatoes-recipe/>