Balsamic Cherry Glazed Pork Chops with Herb Couscous and Roasted Broccoli

These balsamic cherry glazed pork chops strike the perfect balance between sweet and tangy. The rich, flavorful glaze coats each chop beautifully, while the simple sides of garlic herb couscous and roasted broccoli let the star of the show shine. It’s a complete meal that feels special enough for a weekend dinner but quick enough for a busy weeknight.

With just 35 minutes from start to finish, this recipe is a lifesaver when you need a satisfying meal without a lot of fuss. The cherry and balsamic flavors complement each other like yin and yang, creating a sauce that’s thick, glossy and utterly delicious. Pair it with fluffy couscous and tender broccoli for a dinner the whole family will love.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Halve and peel shallot; mince one half and thinly slice the other. If necessary, cut broccoli into 1-inch pieces.
2. Melt half the garlic herb butter in a medium pot over medium-high heat. Add minced shallot and cook, stirring, until just softened, 2-3 minutes. Stir in ¾ cup water, half the stock concentrate and a pinch of salt. Bring to a boil. Once boiling, add couscous, then cover and remove pot from heat. Keep covered until ready to serve.
3. Toss broccoli on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until browned and tender, 10-15 minutes.
4. Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; remove from pan and set aside, covered.
5. Heat another drizzle of oil in the same pan over medium heat. Add sliced shallot and cook, stirring, until lightly browned, 4-5 minutes. Add vinegar and simmer until slightly reduced, 30 seconds to 1 minute. Add jam, ⅓ cup water and remaining stock concentrate. Cook until thickened, 3-5 minutes. Season with salt, pepper and up to ½ tsp sugar. Turn off heat. Stir in 1 TBSP plain butter until melted. Return pork to pan; turn to coat in sauce.
6. Fluff couscous with a fork; stir in remaining garlic herb butter. Divide couscous, broccoli and pork between plates. Top pork with any remaining sauce.

Recipe Tips

FAQ

Can I use a different type of jam?

Yes, you can substitute cherry jam with raspberry, strawberry or even fig jam for a different flavor profile.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free couscous (or quinoa) and ensure your stock concentrate and other ingredients are gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.