Balsamic Cherry Glazed Pork Chops with Roasted Potatoes and Broccoli

This recipe brings together the rich flavors of sweet cherry jam and tangy balsamic vinegar to create a luscious glaze that perfectly complements juicy pork chops. The glaze is quick to prepare and transforms the meat into something truly special.

To keep things simple, we pair the pork with thyme-roasted potato wedges and crisp broccoli florets. The potatoes get golden and tender in the oven, while the broccoli roasts until lightly charred. It’s a balanced, satisfying meal that comes together in under an hour.

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Ingredients

12 ounce Yukon Gold 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

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

7 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. Preheat the oven to 450°F. Position racks in the middle and top positions. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Cut any large broccoli florets into bite-size pieces. Halve, peel and thinly slice the shallot.
2. On a baking sheet, toss the potato wedges with a generous drizzle of vegetable oil, dried thyme and a pinch of salt and pepper. Roast on the middle rack, tossing halfway through, until golden and tender, 20-25 minutes.
3. While the potatoes roast, pat the pork chops dry with paper towels and season both sides with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add the pork and cook until browned and cooked through, 4-6 minutes per side. Transfer the pork to a plate and set aside.
4. On a second baking sheet, toss the broccoli florets with a drizzle of oil, salt and pepper. Roast on the top rack until tender and lightly browned, 12-15 minutes.
5. Meanwhile, heat a drizzle of oil in the same pan used for the pork over medium heat. Add the sliced shallot and cook, stirring, until lightly browned, 4-5 minutes. Stir in the balsamic vinegar and let simmer until slightly reduced, 30-60 seconds. Add the cherry jam and ⅓ cup water. Cook until the sauce thickens, 3-5 minutes. Season with salt, pepper and up to ½ teaspoon sugar to taste. Turn off the heat and stir in the butter until melted. Return the pork to the pan, turning to coat in the sauce.
6. Divide the pork, roasted potatoes and broccoli among plates. Spoon any remaining sauce over the pork and serve.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold potatoes with another waxy potato like red potatoes or even russets, though the texture may vary slightly.

What can I use instead of cherry jam?

You can substitute with other fruit jams such as raspberry, strawberry or fig jam for a different flavor profile.

How do I know when the pork chops are done?

Pork chops are cooked through when they reach an internal temperature of 145°F. They should be lightly browned on the outside and no longer pink in the center.