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

These pork chops are anything but ordinary. A glossy cherry balsamic glaze brings the perfect balance of sweet and tangy, coating each chop in irresistible flavor. The sides are simple but satisfying: fluffy couscous swirled with garlic herb butter and tender roasted broccoli that gets perfectly browned in the oven.

This recipe comes together quickly, making it ideal for busy weeknights. The glaze is made with pantry staples like cherry jam and balsamic vinegar and it transforms plain pork into something special. Serve it all on one plate for a complete meal that feels both comforting and elevated.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Halve and peel shallot; mince one half and thinly slice the other. If necessary, cut broccoli florets into 1-inch pieces.
2. Melt half the garlic herb butter in a medium pot over medium-high heat. Add minced shallot and cook, stirring, until just softened, 2-3 minutes. Stir in ¾ cup water, half the stock concentrate and a pinch of salt. Bring to a boil. Once boiling, add couscous, cover and remove pot from heat. Keep covered until ready to serve.
3. Toss broccoli on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until browned and tender, 10-15 minutes.
4. Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; remove from pan and set aside, covered.
5. Heat another drizzle of oil in same pan over medium heat. Add sliced shallot and cook, stirring, until lightly browned, 4-5 minutes. Add vinegar and simmer until slightly reduced, 30 seconds to 1 minute. Add jam, ⅓ cup water and remaining stock concentrate. Cook until thickened, 3-5 minutes. Season with salt, pepper and up to ½ tsp sugar. Turn off heat. Stir in 1 TBSP plain butter until melted. Return pork to pan; turn to coat in sauce.
6. Fluff couscous with a fork; stir in remaining garlic herb butter. Divide couscous, broccoli and pork between plates. Top pork with any remaining sauce.

Recipe Tips

FAQ

Can I use boneless pork chops?

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

What can I substitute for cherry jam?

Any berry jam, like raspberry or strawberry, will work. For a less sweet option, try fig jam.

Can I make this recipe gluten-free?

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