Balsamic Cherry Glazed Pork Chops with Roasted Broccoli and Thyme Potatoes

This recipe brings together the irresistible combination of sweet cherry jam and tangy balsamic vinegar to create a luscious glaze that perfectly complements tender pork chops. The sauce is quick to make and coats every bite with rich, fruity flavor.

To keep things simple, we roast fingerling potatoes with thyme until golden and crisp and toss broccoli florets in the oven until slightly charred. The result is a balanced, satisfying meal that feels special but comes together easily on a busy weeknight.

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Ingredients

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

7 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 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 top positions. Wash and dry all produce. Halve potatoes lengthwise. Halve, peel and thinly slice shallot.
2. On a baking sheet, toss potatoes with a generous drizzle of oil, dried thyme and a big pinch of salt and pepper. Roast on the middle rack, tossing halfway, until browned and tender, 20-25 minutes.
3. Meanwhile, pat pork chops dry with paper towels and prick all over with a fork. Season generously with salt and pepper. Heat a large drizzle of oil in a large skillet over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Transfer to a plate and set aside.
4. While pork cooks, toss broccoli florets on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on the top rack until slightly crispy, 12-15 minutes.
5. In the same skillet used for pork, heat a drizzle of oil over medium heat. Add sliced shallot and cook, stirring, until lightly browned, 4-5 minutes. Add balsamic vinegar and simmer until slightly reduced, 30-60 seconds. Stir in cherry jam and ⅓ cup water. Cook until thickened, 3-5 minutes. Season with salt, pepper and up to ½ teaspoon sugar to taste. Remove from heat and stir in butter until melted. Return pork chops to the pan, turning to coat with sauce.
6. Divide pork, potatoes and broccoli among plates. Spoon any remaining sauce over the pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or pork tenderloin medallions work well. Adjust cooking time as needed to avoid overcooking.

Can I substitute the cherry jam?

Any fruit jam like raspberry, strawberry or apricot will work. Adjust sweetness to taste.

How do I know when the pork is fully cooked?

Use an instant-read thermometer; pork is safe at 145°F. The chops should be firm to the touch and no longer pink in the center.