Balsamic Cherry Glazed Pork Chops with Roasted Potatoes and Broccoli

This dish brings together the perfect balance of sweet and tangy with a luscious cherry balsamic glaze that coats tender pork chops. The glaze is thick, flavorful and absolutely irresistible. To let the meat and sauce shine, we keep the sides simple: roasted fingerling potatoes seasoned with thyme and crisp broccoli florets.

It’s a complete meal that feels special enough for a dinner party yet easy enough for a weeknight. The potatoes and broccoli roast together on one sheet pan, so cleanup is a breeze. Ready in about 30 minutes, this recipe is destined to become a favorite.

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Ingredients

12 ounce 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

5 teaspoon 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. Preheat oven to 450°F (230°C). Wash and dry all produce. Halve fingerling potatoes lengthwise. Halve, peel and thinly slice the shallot.
2. On a baking sheet, toss potatoes with a drizzle of vegetable oil, dried thyme and a pinch of salt and pepper. Roast in the oven for 20-25 minutes, until tender and browned. After 10 minutes, remove the sheet to add broccoli.
3. While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Season pork chops with salt and pepper on both sides. Cook until just shy of desired doneness, 4-5 minutes per side. Transfer to a plate and set aside.
4. Toss broccoli florets in a bowl with a drizzle of oil, salt and pepper. After potatoes have roasted 10 minutes, remove the baking sheet, toss the potatoes and push them to one side. Spread the broccoli on the empty side. Return to oven and roast until potatoes are done and broccoli is lightly crisped, 12-15 minutes more.
5. Meanwhile, add the sliced shallot and a drizzle of oil to the pan used for pork. Reduce heat to medium and cook, stirring, until shallot is just browned, 4-5 minutes. Pour balsamic vinegar into the pan and let simmer until reduced by half, about 1-2 minutes. Stir in 1 tablespoon cherry jam and 1 tablespoon water. Season with salt, pepper and up to ½ teaspoon sugar to taste. Remove pan from heat and stir in 1 tablespoon butter until melted.
6. A few minutes before the vegetables are done, return the pork chops to the pan with the glaze. Place over medium heat, turning the chops to coat them in the glaze. Cook until heated through and desired doneness, 1-2 minutes. Divide the pork chops among plates, drizzle with any remaining glaze and serve alongside the roasted potatoes and broccoli.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or pork tenderloin medallions work well. Adjust cooking time as needed to avoid overcooking.

What can I substitute for cherry jam?

Any berry jam (like raspberry or strawberry) or even fig preserves will work. Adjust sweetness to taste.

Can I make this recipe dairy-free?

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