Balsamic Cherry Glazed Pork Chops with Roasted Green Beans and Thyme Couscous

Sweet meets tangy in this irresistible pork chop dinner. A thick, glossy cherry balsamic glaze coats perfectly seared pork chops, while roasted green beans and fluffy couscous with thyme round out the plate. It’s a balanced, satisfying meal that feels special but comes together quickly.

The key is letting the glaze reduce until it clings to the pork, concentrating the fruit and vinegar flavors. Simple sides let the main event shine. Ready in about 30 minutes, this is perfect for a weeknight treat or a casual dinner party.

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Ingredients

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Trim green beans if needed. Halve and peel onion, then slice into thin wedges.
2. Toss green beans and onion on a baking sheet with a drizzle of oil, salt and pepper. Roast for 15-20 minutes until tender and lightly browned.
3. Meanwhile, bring a small pot of salted water to a boil. Add Israeli couscous and cook according to package directions (about 8-10 minutes). Drain and return to pot. Stir in 1 tablespoon butter and dried thyme. Cover to keep warm.
4. Pat pork chops dry with paper towels. Season both sides with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add pork chops and cook until golden brown and cooked through, about 4-5 minutes per side (internal temp 145°F). Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Stir in cherry jam, balsamic vinegar and sugar. Cook, stirring, until jam melts and sauce thickens slightly, about 2 minutes. Return pork chops to skillet, turning to coat in glaze. Cook 1 more minute.
6. Serve pork chops with roasted green beans and thyme couscous. Spoon any extra glaze over the top.

Recipe Tips

FAQ

Can I use bone-in pork chops?

Yes, bone-in chops work well. Adjust cooking time as needed; they may take a few minutes longer to cook through.

What can I use instead of cherry jam?

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

Is this recipe gluten-free?

The Israeli couscous contains wheat. To make it gluten-free, use gluten-free couscous or rice. Check other ingredients for gluten.