Balsamic Cherry Glazed Pork Chops with Roasted Potatoes and Green Beans

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 absolutely irresistible. To let the meat and sauce shine, we keep the sides simple: oven-roasted potatoes seasoned with thyme and crisp green beans.

It’s a complete meal that feels special enough for a weekend dinner yet simple enough for a busy weeknight. The combination of flavors and textures will have everyone at the table asking for seconds.

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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

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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). Wash and cut the potatoes into 1-inch cubes. Trim the ends off the green beans. Peel and thinly slice the onion.
2. On a baking sheet, toss the potato cubes with 2 teaspoons of cooking oil, half of the dried thyme and a pinch of salt and pepper. Spread in a single layer. Roast for 15 minutes.
3. After 15 minutes, push the potatoes to one side of the baking sheet. Add the green beans to the other side, drizzle with 1 teaspoon of oil and season with salt and pepper. Return to the oven and roast for another 10-12 minutes, until potatoes are golden and beans are tender.
4. While the vegetables roast, pat the pork chops dry with paper towels and season both sides with salt and pepper. In a small bowl, mix the cherry jam, balsamic vinegar, sugar and remaining dried thyme.
5. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes per side, until browned and cooked through (internal temperature of 145°F). Transfer to a plate and tent with foil.
6. Reduce the heat to medium. Add the sliced onion to the skillet and cook for 2-3 minutes, stirring occasionally, until softened. Add the butter and let it melt. Pour in the cherry jam mixture and stir, scraping up any browned bits. Let the sauce simmer for 1-2 minutes until slightly thickened.
7. Return the pork chops to the skillet, turning to coat with the glaze. Cook for 1 minute more. Serve the pork chops with the roasted potatoes and green beans, spooning any remaining glaze over the meat.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed since they may cook faster.

What can I use instead of cherry jam?

You can substitute with any berry jam, such as raspberry or strawberry, for a similar sweet-tart flavor.

How do I know when the pork chops are done?

Use a meat thermometer; pork chops are safe to eat at an internal temperature of 145°F (63°C). Let them rest for 3 minutes before serving.