Cherry Glazed Pork Chops with Roasted Brussels Sprouts and Garlic Mashed Potatoes

There’s something magical about the combination of savory pork and sweet-tart cherry glaze. This recipe brings together perfectly seared pork chops with a rich, tangy sauce made from cherry jam, sherry vinegar and aromatic thyme. Paired with caramelized roasted Brussels sprouts and velvety garlic mashed potatoes, it’s a complete meal that feels both comforting and elegant.

Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner, these cherry glazed pork chops are sure to become a favorite. The glaze comes together quickly in the same pan used for the pork, making cleanup a breeze. Serve it all up for a dinner that’s as beautiful as it is delicious.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Dice potatoes into 1/2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. (TIP: Cover with a lid to bring to a boil more quickly.) Reserve 1 cup potato cooking liquid (1 1/2 cups for 4), then drain. Return potatoes to pot and cover to keep warm.
2. While potatoes cook, wash and dry produce. Trim and halve Brussels sprouts lengthwise. Peel garlic; mince or grate one clove (two cloves for 4 servings; leave remaining garlic whole).
3. Toss Brussels sprouts on a baking sheet with a large drizzle of oil, a big pinch of salt and pepper. Place whole garlic cloves in the center of a piece of aluminum foil; drizzle with oil and season with salt and pepper. Close foil to create a packet and place on one corner of baking sheet. Roast on top rack until Brussels sprouts are golden brown and tender and garlic is soft, 18-22 minutes.
4. Pat pork dry with paper towels and season generously all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer pork to a plate. TIP: Wipe out any burned bits from pan.
5. Heat a drizzle of oil in same pan over medium heat. Add minced garlic and 1/4 tsp dried thyme (1/2 tsp for 4 servings); cook, stirring, until softened, 1 minute. Remove pan from heat; stir in 1/4 cup water (1/3 cup for 4), 2 tsp vinegar (4 tsp for 4), stock concentrate and jam, scraping up any browned bits, until thickened, 1-2 minutes. TIP: If sauce doesn’t thicken, return pan to medium-low heat. Stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. Add pork and its juices to pan; turn a few times to coat. Transfer pork to a cutting board; tent with foil to keep warm.
6. Remove roasted garlic from foil and add to pot with potatoes along with 1/4 tsp dried thyme (1/2 tsp for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in sour cream and 2 TBSP butter (4 TBSP for 4). Season with salt and pepper.
7. Slice pork crosswise. Divide pork, Brussels sprouts and mashed potatoes between plates. Spoon remaining pan sauce over pork. Serve.

Recipe Tips

FAQ

Can I use a different type of jam?

Yes, you can substitute cherry jam with other fruit jams like raspberry, strawberry or apricot for a different flavor profile.

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

Pork chops are done when they reach an internal temperature of 145°F. Use a meat thermometer to check for accuracy.

Can I make this recipe dairy-free?

Yes, you can use dairy-free butter and sour cream alternatives. The taste and texture may vary slightly.