Balsamic Cherry Glazed Pork Chops with Roasted Broccoli and Thyme Potatoes

This dish brings together the perfect balance of sweet and tangy with a rich cherry balsamic glaze that coats tender pork chops. The flavors meld beautifully, creating a sauce that’s both bold and refined. To let the meat and glaze shine, we keep the sides simple: roasted broccoli and thyme-seasoned potatoes. The result is a satisfying meal that feels special but comes together easily.

Whether you’re cooking for a weeknight dinner or a casual gathering, this recipe delivers on flavor without fuss. The pork chops stay juicy, the vegetables roast to perfection and the glaze adds a glossy, delicious finish. It’s a complete plate that’s sure to impress.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and dice the potatoes into 1/2-inch cubes. Toss 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 potatoes roast, cut broccoli into small florets. Toss with 1 teaspoon of cooking oil, salt and pepper. After potatoes have roasted for 10 minutes, push them to one side of the sheet and add broccoli to the other side. Return to oven and roast for remaining 10-15 minutes, until broccoli is tender and edges are browned.
3. Pat pork chops dry with paper towels and season both sides with salt and pepper. In a large skillet, heat 2 teaspoons of cooking oil over medium-high heat. Add pork chops and cook until golden brown and cooked through, about 4-5 minutes per side (internal temperature 145°F). Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add a drizzle of oil if needed, then add finely chopped shallot. Cook until softened, about 1-2 minutes. Stir in cherry jam, balsamic vinegar, sugar and 2 tablespoons of water. Simmer until slightly thickened, about 2-3 minutes. Remove from heat and swirl in butter until melted.
5. Return pork chops to the skillet, turning to coat with glaze. Serve pork chops with roasted potatoes and broccoli, spooning any remaining glaze over the top.

Recipe Tips

FAQ

Can I use a different fruit jam?

Yes, raspberry or strawberry jam can be substituted for cherry jam, though the flavor will vary.

How do I know when the pork chops are done?

Use a meat thermometer; pork is safe at 145°F (63°C). The chops should be golden brown and slightly firm to the touch.

Can I make this recipe dairy-free?

Yes, omit the butter or use a dairy-free alternative. The glaze will still be delicious.