Balsamic Cherry Glazed Pork Chops with Roasted Green Beans and Potatoes

This dish brings together the perfect balance of sweet and tangy with a rich cherry balsamic glaze that coats tender pork chops. The glaze is thick, flavorful and absolutely irresistible. To let the meat and sauce shine, we keep the sides simple: roasted potatoes seasoned with thyme and crisp green beans.

It’s a complete meal that feels special enough for a weekend dinner but comes together quickly on a busy weeknight. The combination of flavors and textures is sure to become a favorite at your table.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

7 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and cut the potatoes into 1-inch chunks. Toss them with 2 teaspoons of cooking oil, dried thyme, salt and pepper. Spread on a baking sheet and roast for 20 minutes, until golden and tender.
2. While the potatoes roast, trim the ends of the green beans. In a small bowl, mix the cherry jam, balsamic vinegar and sugar. Set aside.
3. Peel and finely chop the shallot. Pat the pork chops dry with paper towels and season both sides with salt and pepper.
4. Heat 2 teaspoons of cooking oil in a large skillet over medium-high heat. Add the pork chops and cook until browned, about 3-4 minutes per side. Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add the remaining 1 teaspoon of oil to the skillet and cook the shallot for 1 minute until softened. Stir in the cherry jam mixture and bring to a simmer. Cook for 2 minutes, then add the butter and stir until melted. Return the pork chops to the skillet, spoon the glaze over them and cook for another 2 minutes until the glaze thickens and the pork is cooked through.
6. In the last 5 minutes of potato roasting, toss the green beans with 2 teaspoons of oil, salt and pepper. Add them to the baking sheet with the potatoes and roast together for 5 minutes, until crisp-tender.
7. Serve the pork chops with the roasted potatoes and green beans. Drizzle any remaining glaze from the skillet over the pork.

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