Pan-Seared Pork Chops with Cherry Balsamic Glaze and Roasted Vegetables

These pan-seared pork chops are elevated with a luscious cherry balsamic glaze that strikes the perfect balance between sweet and tangy. The glaze, thickened to a jammy consistency, clings to each chop, creating a sticky, flavorful coating that pairs beautifully with the savory pork.

On the side, simple roasted fingerling potatoes and broccoli florets are seasoned with thyme and roasted until tender and lightly crisped. This complete meal comes together in about 30 minutes, making it an ideal choice for a busy weeknight dinner that feels special.

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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

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry all produce. Cut the fingerling potatoes in half lengthwise. Halve, peel and thinly slice the shallot.
2. On a baking sheet, toss the potatoes with a drizzle of oil, the dried thyme and a pinch of salt and pepper. Roast until tender and browned, 20-25 minutes total. After 10 minutes, you’ll add the broccoli.
3. While the potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Season the pork chops all over with salt and pepper. Add them to the pan and cook until they almost reach desired doneness, 4-5 minutes per side. Transfer to a plate and set aside.
4. In a medium bowl, toss the broccoli florets with a drizzle of oil and a pinch of salt and pepper. After the potatoes have roasted for 10 minutes, remove the baking sheet from the oven. Give the potatoes a toss and push them to one side. Spread the broccoli on the other side. Return the sheet to the oven and roast until the potatoes are done and the broccoli is lightly crisped, 12-15 minutes more.
5. In the same pan used for the pork (no need to wipe it out), add the sliced shallot and a drizzle of oil. Reduce the heat to medium. Cook, tossing occasionally, until the shallot is lightly browned, 4-5 minutes. Pour in the balsamic vinegar and let it simmer until reduced by half. Stir in 1 tablespoon of cherry jam (you may have extra) and 1 tablespoon of water. Season with salt, pepper and up to ½ teaspoon of sugar to taste. Remove the pan from the heat and stir in 1 tablespoon of butter until melted and smooth.
6. A few minutes before the potatoes and broccoli are done, return the pork chops to the pan with the glaze. Place over medium heat and turn the chops to coat them in the glaze. Cook until the pork is heated through and reaches your desired doneness, 1-2 minutes. Divide the pork, broccoli and potatoes among plates. Spoon any remaining glaze over the pork and serve.

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 avoid overcooking.

Can I substitute the cherry jam?

You can use any fruit jam or preserves, such as raspberry, blackberry or fig. The flavor will vary but still be delicious.

Is this recipe gluten-free?

Yes, all ingredients listed are naturally gluten-free. Always check labels on packaged items like jam to be sure.