Balsamic Cherry Glazed Pork Chops with Garlic Herb Couscous and Roasted Broccoli

These pork chops are anything but ordinary. A thick, glossy cherry balsamic glaze brings the perfect balance of sweet and tangy, coating each chop in irresistible flavor. The fruit-forward sauce is the star, so we’ve kept the sides simple: buttery couscous infused with garlic herb butter and roasted broccoli with crispy edges.

This dinner comes together in about 35 minutes, making it ideal for busy weeknights when you want something special without the fuss. The glaze doubles as a sauce, so every bite is packed with that cherry-balsamic goodness.

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Ingredients

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 cup CouscousView 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

4 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 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 oven to 450°F with a rack in the upper position. Wash and dry all produce. Halve and peel the shallots; mince one and thinly slice the other.
2. Melt half the garlic herb butter (about 2 tablespoons) in a medium pot over medium-high heat. Add the minced shallot and cook, stirring, until softened, 2-3 minutes. Stir in 1½ cups water, 1 stock concentrate and a pinch of salt. Bring to a boil, then stir in the couscous. Remove from heat, cover and let stand until ready to serve.
3. Heat a drizzle of oil in a large pan over medium-high heat. Season the pork chops all over with salt and pepper. Add to the pan and cook until browned, 3-4 minutes per side. Transfer the chops to one side of a baking sheet. On the other side, toss the broccoli with a drizzle of oil and a pinch of salt and pepper.
4. Place the baking sheet in the oven and roast until the pork is cooked through and the broccoli is tender and lightly crisped, 10-15 minutes. (Tip: the pork may finish before the broccoli; check early.) Meanwhile, reduce the heat under the same pan to medium. Add a drizzle of oil and the sliced shallot; cook, tossing, until lightly browned, 4-5 minutes. Pour in the balsamic vinegar and let simmer until reduced by half.
5. Stir in the cherry jam, ¾ cup water and the remaining stock concentrate. Bring to a simmer and cook until the sauce reduces by about half, 3-5 minutes. Season with salt, pepper and ½ teaspoon sugar (adjust to taste). Remove the pan from heat and stir in the 2 tablespoons plain butter until melted. Fluff the couscous with a fork and stir in the remaining garlic herb butter.
6. Once the pork is done, return the sauce pan to medium heat. Add the pork chops, turning to coat. Using tongs, lift each chop, letting excess sauce drip off and transfer to a cutting board. Let rest 1-2 minutes, then slice. Divide the couscous among plates, arrange the pork on top and drizzle with any remaining sauce. Serve the roasted broccoli alongside.

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