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 fruit-forward flavor that feels sophisticated yet approachable. The glaze is so good, it steals the show-so we keep the sides simple: buttery couscous and roasted broccoli let the meat and sauce shine.

Ready in about 35 minutes, this dish is ideal for a weeknight dinner that feels special. The pork is seared then roasted to juicy perfection, while the glaze comes together quickly in the same pan. Serve it all together for a meal that’s as beautiful as it is delicious.

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Ingredients

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 ounce 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

2 ounce 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 and adjust rack to upper position. Wash and dry all produce. Halve, peel and mince one shallot. Halve, peel and thinly slice the other.
2. In a medium pot over medium-high heat, melt half of the garlic herb butter (about 2 tablespoons). Add minced shallot and cook, stirring, until softened, 2-3 minutes. Stir in 1½ cups water, 1 packet of chicken stock concentrate and a pinch of salt. Bring to a boil. Add couscous, remove from heat and cover. Keep covered until ready to serve.
3. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Season pork chops all over with salt and pepper. Add to the pan and cook until browned, 3-4 minutes per side. Transfer pork to one side of a baking sheet. On the other side, toss broccoli with a drizzle of oil and a pinch of salt and pepper.
4. Place the baking sheet in the oven and roast until pork is cooked through and broccoli is tender and lightly crisped, 10-15 minutes. (Check pork early; it may finish before broccoli.) Meanwhile, reduce 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 balsamic vinegar and let simmer until reduced by half.
5. Stir in cherry jam, ¾ cup water and the remaining chicken stock concentrate. Bring to a simmer and cook until reduced by about half, 3-5 minutes. Season with salt, pepper and ½ teaspoon sugar to taste. Remove from heat and stir in 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 pan with the sauce to medium heat. Add the pork chops, flipping to coat. Using tongs, hold each chop over the pan to let excess sauce drip off, then transfer to a cutting board. Let rest 1-2 minutes, then slice. Divide couscous among plates, arrange pork on top and drizzle with remaining sauce. Serve with broccoli on the side.

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. Always check for doneness.

What can I substitute for cherry jam?

Any berry jam, such as raspberry or strawberry, will work. You can also use fig preserves for a different flavor profile.

Is there a substitute for garlic herb butter?

You can use regular butter mixed with ½ teaspoon garlic powder and 1 teaspoon dried herbs (such as parsley, thyme or rosemary).