Balsamic Cherry Glazed Pork Chops with Roasted Potatoes and Broccoli

This dish brings together the perfect balance of sweet and tangy flavors. A luscious cherry balsamic glaze coats tender pork chops, while roasted fingerling potatoes and broccoli round out the meal. It’s a simple yet impressive dinner that comes together in under an hour.

The secret is in the glaze: cherry jam and balsamic vinegar simmer with shallots and butter to create a rich, glossy sauce. Serve it over the pork and watch everyone reach for seconds.

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Ingredients

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

7 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in middle and top positions. Wash and dry all produce. Halve potatoes lengthwise. Halve, peel and thinly slice shallot.
2. On a baking sheet, toss potatoes with a drizzle of oil, thyme and a pinch of salt and pepper. Roast on middle rack, tossing halfway, until browned and tender, 20-25 minutes.
3. Pat pork dry with paper towels; prick all over with a fork. Season generously 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. Transfer to a plate and set aside.
4. On a second baking sheet, toss broccoli with a drizzle of oil and a pinch of salt and pepper. Roast on top rack until slightly crispy, 12-15 minutes.
5. In the same pan used for pork, heat a drizzle of oil over medium heat. Add shallot and cook, stirring, until lightly browned, 4-5 minutes. Add balsamic vinegar and simmer until slightly reduced, 30-60 seconds. Add cherry jam and ⅓ cup water; cook until thickened, 3-5 minutes. Season with salt, pepper and up to ½ teaspoon sugar to taste. Turn off heat; stir in butter until melted. Return pork to pan, turning to coat in sauce.
6. Divide pork, potatoes and broccoli among plates. Spoon remaining sauce over pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork chops or pork tenderloin work well. Adjust cooking time as needed.

What can I substitute for cherry jam?

Any berry jam like raspberry or strawberry will work or use fig jam for a different flavor.

Can I make this dish ahead?

The glaze can be made ahead and reheated. Roast potatoes and broccoli just before serving for best texture.