Balsamic Cherry Glazed Pork Chops with Herb Couscous and Roasted Broccoli

This dish brings together the perfect balance of sweet and tangy with a rich cherry balsamic glaze that coats tender pork chops. The glaze is thick, flavorful and truly steals the show. Paired with simple sides of garlic herb couscous and roasted broccoli, the pork and sauce take center stage.

The combination of cherry jam and balsamic vinegar creates a glossy, savory-sweet sauce that complements the natural richness of the pork. With minimal prep and straightforward steps, this meal comes together quickly, making it ideal for busy weeknights when you want something special without the fuss.

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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

3 teaspoon 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 an oven rack to the upper position and preheat the oven to 450°F. Wash and dry all produce. Halve and peel the shallot; mince one half and thinly slice the other half.
2. Melt half of the garlic herb butter in a medium pot over medium-high heat. Add the minced shallot and cook, stirring, until just softened, about 2-3 minutes. Stir in 3/4 cup water, half of the chicken stock concentrate and a pinch of salt. Bring to a boil. Add the couscous, remove from heat and cover. Keep covered until ready to serve.
3. Toss the broccoli florets on a baking sheet with a drizzle of vegetable oil and a pinch of salt and pepper. Roast until browned and tender, 10-15 minutes.
4. Meanwhile, pat the pork chops dry with paper towels and season all over with salt and pepper. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the pork and cook until browned and cooked through, 4-6 minutes per side. Turn off the heat, remove the pork from the pan and set aside, covered.
5. Heat another drizzle of vegetable oil in the same pan over medium heat. Add the sliced shallot and cook, stirring, until lightly browned, 4-5 minutes. Add the balsamic vinegar and simmer until slightly reduced, about 1 minute. Add the cherry jam, 1/3 cup water and the remaining stock concentrate. Cook until the sauce thickens, 3-5 minutes. Season with salt, pepper and up to 1/2 teaspoon sugar. Turn off the heat. Add 1 tablespoon plain butter and stir until melted. Return the pork to the pan and flip to coat in the sauce.
6. Fluff the couscous with a fork and stir in the remaining garlic herb butter. Divide the couscous, roasted broccoli and pork chops between plates. Spoon any remaining sauce over the pork.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or pork tenderloin medallions work well. Adjust cooking time as needed to ensure they are cooked through.

What can I substitute for cherry jam?

Any berry jam, such as raspberry or strawberry, will work. You can also use fig jam or apricot preserves for a different flavor.

Can I make this recipe gluten-free?

Yes, use gluten-free couscous or substitute with quinoa. Ensure the stock concentrate is gluten-free as well.