Balsamic Cherry Glazed Pork Chops with Roasted Potatoes and Green Beans

This recipe brings together the perfect balance of sweet and tangy flavors with a glossy cherry balsamic glaze that coats tender pork chops. The rich sauce is made from cherry jam and balsamic vinegar, creating a thick, flavorful topping that pairs beautifully with the savory meat.

To keep things simple, we roast Yukon Gold potatoes with thyme until golden and crisp and toss green beans in the oven until tender. This complete meal is elegant enough for a special dinner yet easy enough for any night of the week.

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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

6 ounce Green BeansView 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 (230°C) with racks in the middle and top positions. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Halve, peel and thinly slice the shallot.
2. On a baking sheet, toss the potatoes with a large drizzle of oil, dried thyme and a generous pinch of salt and pepper. Roast on the middle rack, tossing halfway through, until browned 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 skillet over medium-high heat. Add the pork and cook until browned and cooked through, 4-6 minutes per side. Transfer to a plate and set aside.
4. Meanwhile, on a second baking sheet, toss the green beans with a large drizzle of oil and a pinch of salt and pepper. Roast on the top rack until browned and tender, 10-12 minutes.
5. In the same skillet used for the pork, heat a drizzle of oil over medium heat. Add the sliced shallot and cook, stirring, until lightly browned, 4-5 minutes. Add the balsamic vinegar and simmer until slightly reduced, 30-60 seconds. Stir in 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. Remove from heat and stir in the butter until melted. Return the pork chops to the skillet, turning to coat in the sauce.
6. Divide the pork, roasted potatoes and green beans among plates. Spoon any remaining sauce over the pork and serve.

Recipe Tips

FAQ

Can I use boneless pork chops?

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

What can I substitute for cherry jam?

You can use any berry jam, such as raspberry or strawberry, for a similar sweet-tart flavor.

Can I make this recipe dairy-free?

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