Balsamic Cherry Glazed Pork Chops with Roasted Potatoes and Broccoli

This dinner brings together the irresistible combination of sweet cherry jam and tangy balsamic vinegar, creating a thick, glossy glaze that coats tender pork chops. The flavors balance perfectly, letting the meat shine while the sides of roasted fingerling potatoes and broccoli provide a satisfying crunch.

With simple ingredients and straightforward steps, this meal comes together quickly-perfect for a busy weeknight. The potatoes are seasoned with thyme and roasted until golden, while the broccoli gets slightly crispy in the oven. Everything comes together on one plate for a complete, wholesome dinner.

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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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) and position racks in the middle and upper thirds. Wash and dry all produce. Halve the fingerling potatoes lengthwise. Halve, peel and thinly slice the shallot.
2. On a baking sheet, toss the potatoes with a generous drizzle of vegetable oil, dried thyme and a big pinch of salt and pepper. Spread in an even layer. Roast on the middle rack, tossing halfway through, until browned and tender, 20-25 minutes.
3. Meanwhile, 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 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 a second baking sheet with a drizzle of oil, salt and pepper. Roast on the upper rack until slightly crispy, 12-15 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. Pour in the balsamic vinegar and let it simmer until reduced by half. Stir in 2 tablespoons of cherry jam and 2 tablespoons of water. Season with salt, pepper and up to 1 teaspoon sugar to taste. Turn off the heat and stir in 2 tablespoons of butter until melted and smooth.
6. A few minutes before the potatoes and broccoli are done, return the pork chops to the skillet. Place over medium heat and turn the chops to coat them in the glaze. Cook until the pork is heated through and the glaze is sticky, 1-2 minutes. Divide the pork among plates, drizzle with any remaining glaze from the pan and serve with the roasted potatoes and broccoli on the side.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute fingerling potatoes with small red or Yukon gold potatoes. Just cut them into similar-sized pieces for even roasting.

Can I use fresh cherries instead of jam?

Fresh cherries can be used, but you’ll need to cook them down with a little sugar to create a jammy consistency. Cherry jam provides a more concentrated sweetness and is easier to work with.

What can I use instead of balsamic vinegar?

You can substitute with red wine vinegar mixed with a pinch of sugar or use a good quality balsamic glaze for a similar sweet-tart flavor.