Instructions

1. Preheat the oven to 450F.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, salt and pepper.
3. 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.
4. While the onions are roasting, place the pork chops and the remaining balsamic dressing in a Ziploc bag to marinate.
5. 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.
6. 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.