Balsamic Cherry Glazed Pork Chops with Roasted Potatoes and Broccoli

This dish brings together the perfect balance of sweet and tangy flavors. Pork chops are seared to golden perfection and then coated in a luscious cherry balsamic glaze that’s both rich and bright. The glaze, made with cherry jam and balsamic vinegar, clings to every bite, while the simple sides of thyme-roasted fingerling potatoes and oven-crisped broccoli let the star of the show shine.

It’s a complete meal that feels special enough for a weekend dinner yet simple enough for a busy weeknight. The potatoes roast until tender and golden, the broccoli gets lightly crisped and the pork comes together in one pan. With minimal cleanup and maximum flavor, this recipe is sure to become a favorite.

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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 Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the middle and upper positions. Wash and dry all produce. Halve fingerling potatoes lengthwise. Halve, peel and thinly slice the shallot.
2. On a baking sheet, toss the potatoes with a generous drizzle of olive oil, dried thyme and a big pinch of salt and pepper. Spread in an even layer. Roast on the middle rack until tender and golden brown, 20-25 minutes, tossing halfway through.
3. Meanwhile, heat a large drizzle of olive oil in a large skillet over medium-high heat. Season the pork chops all over with salt and pepper. Add to the skillet and cook until browned and 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 separate baking sheet with a drizzle of olive oil, salt and pepper. Roast on the upper rack until lightly crisped and tender, 12-15 minutes.
5. Reduce the heat under the skillet to medium. Add the sliced shallot and a drizzle of olive oil. Cook, stirring, until softened and lightly browned, 4-5 minutes. Pour in the balsamic vinegar and let it simmer until reduced by half, about 1 minute. Stir in 2 tablespoons cherry jam and 2 tablespoons water. Season with salt, pepper and up to 1 teaspoon sugar to balance the acidity. Remove from heat and add 2 tablespoons butter, stirring until melted and glossy.
6. A few minutes before the potatoes and broccoli are done, return the pork chops to the skillet. Place over medium heat and turn to coat in the glaze. Cook until the pork is heated through and reaches desired doneness, 1-2 minutes. Divide the pork among plates, drizzle with any remaining glaze and serve alongside the roasted potatoes and broccoli.

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?

Any berry jam, such as raspberry or strawberry, will work. You can also use pomegranate molasses for a different tangy flavor.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative like olive oil or vegan butter.