Balsamic Cherry Glazed Pork Chops with Roasted Potatoes and Broccoli

This recipe brings together the perfect balance of sweet and tangy with a luscious balsamic cherry glaze that coats tender pork chops. The glaze, made with cherry jam and balsamic vinegar, creates a thick, flavorful sauce that elevates the simple pork chops into something special.

To keep the focus on the star of the show, we’ve paired the chops with simple sides: roasted fingerling potatoes seasoned with thyme and crispy broccoli florets. The result is a well-rounded meal that’s both comforting and impressive, perfect for a weeknight dinner or a casual gathering.

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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 the oven to 450°F (230°C). Wash and dry all produce. Halve the fingerling potatoes lengthwise. Halve, peel and thinly slice the shallot.
2. On a baking sheet, toss the potatoes with a drizzle of vegetable oil, dried thyme and a pinch of salt and pepper. Roast in the oven for 20-25 minutes, until tender and browned. After 10 minutes, remove the sheet to add the broccoli.
3. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season the pork chops with salt and pepper on both sides. Add to the pan and cook until just shy of desired doneness, 4-5 minutes per side. Remove from the pan 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 for 10 minutes, remove the baking sheet from the oven. Give the potatoes a toss and push them to one side. Spread the broccoli on the other side. Return the sheet to the oven and roast until the potatoes are done and the broccoli is lightly crisped, 12-15 minutes more.
5. In the same pan used for the pork, add a drizzle of oil and the sliced shallot. Reduce heat to medium. Cook, tossing, until lightly browned, 4-5 minutes. Pour in the balsamic vinegar and let it simmer until reduced by half. Stir in 1 tablespoon of cherry jam and 1 tablespoon of water. Season with salt, pepper and up to ½ teaspoon sugar to taste. Remove the pan from the heat and add 1 tablespoon of butter, stirring until melted.
6. A few minutes before the potatoes and broccoli are done, return the pork chops to the pan with the glaze. Place over medium heat and turn to coat the chops. Cook for 1-2 minutes until the pork is heated through and reaches desired doneness. Divide the pork between plates, drizzle with any remaining glaze from the pan. Serve with the roasted broccoli and potatoes on the side.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute fingerling potatoes with baby potatoes or small Yukon Gold potatoes. Just cut them into similar-sized pieces for even roasting.

What can I use instead of cherry jam?

You can substitute with raspberry jam, strawberry jam or even fig preserves for a different flavor profile.

How do I know when the pork chops are done?

Pork chops are safely cooked when they reach an internal temperature of 145°F (63°C). Use a meat thermometer for accuracy and let them rest for 3 minutes before serving.