Pork Chops with Cherry-Balsamic Pan Glaze, Roasted Fingerlings and Broccoli

These skillet-seared pork chops are finished in a rich cherry-balsamic glaze made with shallot, balsamic vinegar, cherry jam and a little butter.

Simple roasted sides keep the plate balanced: thyme-scented fingerling potatoes and lightly crisp broccoli florets roasted on the same baking sheet.

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Ingredients

12 ounce Multicolored 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 450 degrees. Halve the fingerling potatoes lengthwise. Halve, peel and thinly slice the shallot.
2. Place the potatoes on a baking sheet. Toss with a drizzle of vegetable oil, the dried thyme, salt and pepper. Roast until beginning to brown, about 10 minutes.
3. Meanwhile, heat a drizzle of vegetable oil in a large pan over medium-high heat. Season the pork chops all over with salt and pepper.
4. Add the pork chops to the pan and cook until nearly done, 4 to 5 minutes per side. Transfer to a plate and set aside.
5. While the pork cooks, place the broccoli florets in a medium bowl. Toss with a drizzle of vegetable oil, salt and pepper.
6. After the potatoes have roasted for 10 minutes, remove the baking sheet from the oven. Toss the potatoes and move them to one side of the sheet. Spread the broccoli on the other side.
7. Return the baking sheet to the oven and roast until the potatoes are tender and browned and the broccoli is lightly crisped, 12 to 15 minutes more.
8. In the same pan used for the pork, add the sliced shallot and another drizzle of vegetable oil. Reduce the heat to medium and cook, tossing, until lightly browned, 4 to 5 minutes.
9. Pour in the balsamic vinegar and simmer until reduced by half. Stir in the cherry jam and 1 tablespoon water.
10. Season the glaze with salt, pepper and up to 0.5 teaspoon sugar to taste. Remove the pan from the heat and stir in the butter until melted.
11. A few minutes before the vegetables are done roasting, return the pork chops to the pan with the glaze. Set over medium heat and turn the pork to coat.
12. Cook until the pork reaches your desired doneness, 1 to 2 minutes. Divide the pork, potatoes and broccoli between plates and spoon any remaining glaze over the pork.

Recipe Tips

FAQ

Can I make the cherry-balsamic glaze in the same pan as the pork?

Yes. The glaze is made in the pan used to cook the pork, which helps pick up the browned flavor left behind.

When should I add the broccoli to the baking sheet?

Roast the potatoes for 10 minutes first, then toss them, move them to one side and add the broccoli to the other side.

How do I keep the pork chops coated in the glaze?

Return the pork to the pan during the final 1 to 2 minutes of cooking and turn the chops in the glaze until well coated.