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

This dish brings together the best of sweet and tangy flavors with a luscious cherry balsamic glaze that coats tender pork chops. The glaze is thick, glossy and packed with fruit-forward sophistication that elevates a simple weeknight dinner into something truly special.

To let the star of the show shine, we’ve kept the sides simple: buttery couscous infused with garlic herb butter and roasted broccoli with crispy edges. Every element complements the pork perfectly, making this a balanced and satisfying meal that’s sure to impress.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (232°C) with a rack in 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, melt half of the garlic herb butter (about 1 tablespoon) over medium-high heat. Add the minced shallot and cook, stirring, until softened, 2-3 minutes. Stir in 1 cup water, half of the chicken stock concentrate and a pinch of salt. Bring to a boil. Add the couscous, remove from heat, cover and let sit until ready to serve.
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Season the pork chops all over with salt and pepper. Add to the pan and cook until browned, 3-4 minutes per side. Transfer the pork to one side of a baking sheet. On the other side, toss the broccoli florets with a drizzle of oil, salt and pepper.
4. Place the baking sheet in the oven and roast until the pork is cooked through and the broccoli is tender and lightly crisped, 10-15 minutes. (Tip: The pork may finish before the broccoli; check accordingly.) Meanwhile, reduce the heat under the pan to medium, add a drizzle of oil and the sliced shallot and cook until lightly browned, 4-5 minutes. Add the balsamic vinegar and let simmer until reduced by half.
5. Stir in the cherry jam, ½ cup water and the remaining chicken stock concentrate. Bring to a simmer and cook until the sauce reduces by about half, 3-5 minutes. Season with salt, pepper and ¼ teaspoon sugar to taste. Remove from heat and stir in the remaining 1 tablespoon 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 sauce pan 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 before slicing. Divide the couscous between plates, arrange the pork on top and drizzle with any remaining sauce. Serve with the roasted broccoli on the side.

Recipe Tips

FAQ

Can I use a different type of jam?

Yes, you can substitute cherry jam with raspberry, strawberry or even fig jam for a different flavor profile.

What can I serve instead of couscous?

Rice, quinoa or orzo would work well as a substitute for couscous.

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

Use a meat thermometer; pork chops are safe to eat at 145°F (63°C) with a 3-minute rest.