Balsamic Cherry Glazed Pork Chops with Garlic Herb Couscous and Roasted Broccoli

These balsamic cherry glazed pork chops are the perfect balance of sweet and tangy. The rich, fruity glaze coats each chop beautifully, while the simple sides of garlic herb couscous and roasted broccoli let the star of the show shine. It’s a sophisticated yet kid-friendly meal that comes together quickly on a busy weeknight.

With just a handful of ingredients and straightforward steps, you can have a restaurant-quality dinner on the table. The pork stays tender and juicy, the couscous is fluffy and flavorful, and the broccoli gets perfectly crispy in the oven. Every bite is a delight!

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Ingredients

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView 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

3 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) and adjust a rack to the upper position. Wash and dry all produce. Halve and peel the shallots; finely mince one and thinly slice the other.
2. In a medium pot over medium-high heat, melt half of the garlic herb butter. Add the minced shallot and cook, stirring, until softened, about 2-3 minutes. Stir in ¾ cup water, half of the chicken stock concentrate, and a pinch of salt. Bring to a boil, then stir in the couscous. Remove from heat, cover, and let sit until ready to serve.
3. On a baking sheet, toss the broccoli florets with a drizzle of vegetable oil and a pinch of salt and pepper. Roast until browned and tender, 10-15 minutes.
4. Pat the pork chops dry with paper towels and season generously on both sides with salt and pepper. Heat a drizzle of vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, 4-6 minutes per side. Transfer the pork to a plate and cover loosely with foil to keep warm.
5. Reduce the heat to medium and add another drizzle of oil to the same skillet. Add the sliced shallot and cook, stirring, until lightly browned, 4-5 minutes. Pour in the balsamic vinegar and let it simmer until slightly reduced, about 1 minute. Stir in the cherry jam, ½ cup water, and the remaining chicken stock concentrate. Simmer until the sauce thickens, 3-5 minutes. Season with salt, pepper, and ¼ teaspoon sugar (adjust to taste). Remove from heat and stir in 1 tablespoon butter until melted. Return the pork chops to the skillet, turning to coat them in the sauce.
6. Fluff the couscous with a fork and stir in the remaining garlic herb butter. Divide the couscous, roasted broccoli, and pork chops among plates. Spoon any remaining sauce from the skillet over the pork.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Medium pot

Cuisinart 1.5 Quart Sauce Pan with Cover, Stainless Steel Pot with Lid, Small Kitchen Pots, Dishwasher Safe, Compatible with Induction, Electric, Gas Cooktops, Oven Safe Saucepan, Cool Grip HandlesView on AmazonSENSARTE Nonstick Saucepan with Lid, 1.5 Quarts Small Pot with Swiss Granite Coating, Stay-cool Handle, Multipurpose Handy Sauce Pot Small Kitchen Cooking Pot, Induction Comptable, PFOA FreeView on AmazonCAROTE 8QT Full Clad Tri Ply Stainless Steel Stock Pot with Lid, Kitchen Soup Pot, All Stoves Compatible, Oven & Dishwasher Safe, Stay Cool Handle, White, Mothers Day GiftsView on Amazon

Baking sheet

GoodCook Everyday Nonstick Baking Sheet Set, 3 Pack Includes Small (13×9) Medium (15×1) and Large (17×11) Pans Carbon Steel Construction Cookie Sheets Bakeware Set, GrayView on AmazonNutriChef 3-Piece Nonstick Kitchen Oven Baking Pans - Premium & Stylish Non-Stick Steel, Commercial Grade Restaurant Quality Metal Bakeware with Red Silicone Handles - Easy to Clean, NCSBS3SView on AmazonNordic Ware Naturals Half Sheet - USA Made Aluminum Commercial Quality Sheet Pan for Baking or Roasting, Encapsulated Galvanized Steel Rim Prevents Warping, 2-PackView on Amazon

Large skillet

SENSARTE Nonstick Frying Pan Skillet with Lid, 12 Inch Large Deep Frying Pan, 5 Qt Non Stick Saute Pan with Cover, Induction Pan, Healthy Non Toxic Cooking Pan with Helper Handle, PFOA PFOS FreeView on AmazonFarberware Dishwasher Safe Nonstick Jumbo Cooker/Saute Pan with Helper Handle -Aluminum, 6 Quart, BlueView on AmazonTramontina Professional 14-Inch Non Stick Extra Large Frying Pan, Heavy-Gauge Aluminum Skillet with Reinforced Nonstick Coating, Red Handle, Dishwasher and Oven SafeView on Amazon

Recipe Tips

FAQ

Can I use a different type of jam?

Yes, you can substitute cherry jam with any berry jam, such as raspberry or strawberry, for a similar sweet-tart flavor.

How do I know when the pork chops are fully cooked?

The pork chops are done when they reach an internal temperature of 145°F (63°C) and the juices run clear. A meat thermometer is the most accurate way to check.

Can I make this recipe ahead of time?

The couscous and broccoli can be prepared in advance and reheated. The pork is best cooked fresh, but leftovers can be stored in the refrigerator for up to 3 days.