Balsamic Cherry Glazed Pork Chops with Roasted Potatoes and Green Beans

This dish brings together the perfect balance of sweet and tangy flavors, thanks to a rich cherry balsamic glaze that coats tender pork chops. The glaze is thick, flavorful and absolutely irresistible. To let the meat and sauce shine, the sides are kept simple: crispy roasted potatoes seasoned with thyme and fresh green beans.

Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to impress. The combination of juicy pork, vibrant cherries and savory balsamic vinegar creates a meal that feels elegant yet is surprisingly easy to prepare.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

7 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Dice the potatoes into ½-inch cubes. Toss them with 2 teaspoons of cooking oil, dried thyme, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
2. While the potatoes roast, trim the green beans and slice the onion into thin rings. In a small bowl, mix the cherry jam, balsamic vinegar and sugar until smooth.
3. Heat 2 teaspoons of cooking oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Sear for 3-4 minutes per side, until browned and cooked through (internal temperature of 145°F). Remove from skillet and set aside.
4. In the same skillet, add the remaining 3 teaspoons of oil. Sauté the onion for 2 minutes, then add the green beans. Cook for 4-5 minutes, stirring occasionally, until tender-crisp. Season with salt and pepper.
5. Return the pork chops to the skillet. Pour the cherry balsamic mixture over the top. Simmer for 1-2 minutes, turning the chops to coat in the glaze, until the sauce thickens slightly.
6. Serve the pork chops with the green beans and onion and the roasted potatoes on the side. Drizzle any remaining glaze from the skillet over the meat.

Recipe Tips

FAQ

Can I use bone-in pork chops?

Yes, bone-in pork chops work well. Adjust cooking time as needed to ensure they reach 145°F internally.

What can I use instead of cherry jam?

You can substitute with raspberry jam, apricot preserves or even fig jam for a different flavor profile.

How do I store leftovers?

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