Balsamic Cherry Glazed Pork Chops with Roasted Potatoes and Broccoli

This dish is all about balance: the sweetness of cherry jam meets the tang of balsamic vinegar, creating a thick, glossy glaze that perfectly coats tender pork chops. Paired with thyme-roasted fingerling potatoes and lightly crisped broccoli, every bite is a harmony of flavors and textures.

Best of all, this meal comes together quickly with minimal fuss. The oven does most of the work roasting the vegetables while you sear the pork and whip up the luscious sauce. It’s a weeknight dinner that feels special enough for company.

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Ingredients

24 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

24 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

16 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

10 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with racks in the middle and upper positions. Wash and dry all produce. Cut the fingerling potatoes in half lengthwise. Halve, peel and thinly slice the shallot.
2. On a baking sheet, toss the potatoes with a generous drizzle of olive oil, dried thyme and a big pinch of salt and pepper. Spread in an even layer and roast on the middle rack until tender and golden brown, 20-25 minutes, tossing halfway through.
3. Meanwhile, heat a large drizzle of olive oil in a large skillet over medium-high heat. Season the pork chops all over with salt and pepper. Add to the skillet and cook until almost cooked through, 4-5 minutes per side. Transfer to a plate and set aside.
4. While the pork cooks, toss the broccoli florets on another baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on the upper rack until lightly crisped and tender, 12-15 minutes.
5. Reduce the heat under the skillet to medium. Add a drizzle of olive oil and the sliced shallot. Cook, stirring, until lightly browned, 4-5 minutes. Pour in the balsamic vinegar and let it simmer until reduced by half, about 1-2 minutes. Stir in 2 tablespoons cherry jam and 2 tablespoons water. Season with salt, pepper and up to 1 teaspoon sugar to taste. Remove the skillet from the heat and add 2 tablespoons butter, stirring until melted.
6. A few minutes before the potatoes and broccoli are done, return the pork chops to the skillet. Place over medium heat and turn to coat in the glaze. Cook until the pork reaches your desired doneness, 1-2 minutes. Divide the pork among plates, drizzle with any remaining glaze and serve with the roasted potatoes and broccoli.

Recipe Tips

FAQ

Can I use boneless pork chops?

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

What can I substitute for cherry jam?

Any berry jam (like raspberry or strawberry) or even fig jam can be used for a similar sweet-tangy flavor.

Can I make this dish dairy-free?

Yes, substitute the butter with a plant-based butter or omit it and use a little extra olive oil to finish the sauce.