Balsamic Cherry Glazed Pork Chops with Garlic Herb Couscous and Roasted Broccoli

These pork chops are anything but ordinary. A thick, glossy balsamic cherry glaze coats each chop, striking the perfect balance between tangy and sweet. It’s sophisticated enough for a special dinner yet simple enough for a weeknight-and kids love the fruity flavor.

We’ve kept the sides simple to let the star shine: fluffy couscous with garlic herb butter and tender roasted broccoli. Everything comes together in about 35 minutes, making this an easy, impressive meal the whole family will enjoy.

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Ingredients

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 cup CouscousView ingredient guideLike ingredientDislike ingredient

24 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

16 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

10 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) and adjust a rack to the upper position. Wash and dry all produce. Halve and peel the shallots. Mince one shallot and thinly slice the other.
2. In a medium pot over medium-high heat, melt half of the garlic herb butter. Add the minced shallot and cook, stirring, until softened, about 2-3 minutes. Stir in 1½ cups water, 1 packet of 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. On a baking sheet, toss the broccoli florets with a drizzle of vegetable oil and a pinch of salt and pepper. Roast until browned and tender, 10-15 minutes.
4. Pat the pork chops dry with paper towels and season all over with salt and pepper. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the pork chops and cook until browned and cooked to your desired doneness, 4-6 minutes per side. Turn off the heat, transfer the pork to a plate and cover loosely to keep warm.
5. Heat another drizzle of oil in the same pan over medium heat. Add the sliced shallot and cook, stirring, until lightly browned, 4-5 minutes. Pour in the balsamic vinegar and let simmer until slightly reduced, about 1 minute. Stir in the cherry jam, ¾ cup water and the remaining packet of chicken stock concentrate. Simmer until the sauce thickens, 3-5 minutes. Season with salt, pepper and ¼ teaspoon sugar (adjust to taste). Turn off the heat. Add the remaining 2 tablespoons butter and stir until melted. Return the pork chops to the pan, flipping to coat them 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 among plates. Spoon any remaining sauce over the pork before serving.

Recipe Tips

FAQ

Can I use a different type of jam?

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

Can I make this recipe gluten-free?

Yes, use gluten-free couscous (or quinoa) and ensure your chicken stock concentrate is gluten-free. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

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