Balsamic Cherry Glazed Pork Chops with Roasted Potatoes and Broccoli

These pork chops are anything but ordinary. A luscious cherry balsamic glaze brings together sweet and tangy flavors, perfectly complementing the savory meat. The glaze is thick, glossy and packed with personality-just the thing to elevate a simple weeknight meal.

To let the pork and sauce shine, we keep the sides simple: fingerling potatoes roasted with thyme until golden and tender, plus broccoli florets that get lightly crisped in the oven. Every element comes together on one sheet pan, making cleanup a breeze.

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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

1 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

4 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 (230°C). Halve the fingerling potatoes lengthwise. Peel and thinly slice the shallot.
2. On a baking sheet, toss the potatoes with a drizzle of oil, dried thyme and a pinch of salt and pepper. Roast on the upper rack for 10 minutes.
3. Meanwhile, heat a drizzle of oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Cook until browned and just shy of desired doneness, 4-5 minutes per side. Transfer to a plate and set aside.
4. In a medium bowl, toss the broccoli florets with a drizzle of oil and a pinch of salt and pepper. After the potatoes have roasted 10 minutes, remove the sheet, toss the potatoes and push them to one side. Spread the broccoli on the other side. Return to the oven and roast until potatoes are tender and broccoli is lightly crisped, 12-15 minutes more.
5. While the vegetables roast, reduce the heat under the skillet to medium. Add a drizzle of oil and the sliced shallot. Cook, stirring, until the shallot is just browned, 4-5 minutes. Pour in the balsamic vinegar and let simmer until reduced by half. Stir in 1 tablespoon cherry jam and 1 tablespoon water. Season with salt, pepper and up to ½ teaspoon sugar to taste. Remove from heat and stir in 1 tablespoon butter until melted.
6. A few minutes before the vegetables are done, return the pork chops to the skillet with the glaze. Place over medium heat and turn the chops to coat. Cook to desired doneness, 1-2 minutes. Serve the pork drizzled with any remaining glaze, alongside the roasted potatoes and broccoli.

Recipe Tips

FAQ

Can I use a different cut of pork?

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

What can I substitute for cherry jam?

Any berry jam (like raspberry or strawberry) or even fig preserves will create a delicious glaze.

Can I make this recipe dairy-free?

Absolutely. Substitute the butter with a dairy-free alternative or simply omit it; the glaze will still be flavorful.