Pan-Seared Pork Chops with Cherry Balsamic Shallot Sauce

These pan-seared pork chops get a rich finish from a quick skillet sauce made with balsamic vinegar, cherry jam, shallot and butter. The sauce reduces until glossy, balancing tangy vinegar with just enough sweetness.

Roasted Yukon gold potato wedges and broccoli keep the plate simple and satisfying, giving the pork chops plenty of room to shine.

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Ingredients

12 ounce Boneless Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Cherry JamView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry the produce. Cut the Yukon gold potatoes into 1/2-inch wedges. Halve, peel and thinly slice the shallot.
2. Place the potato wedges on one side of a baking sheet. Toss with a drizzle of olive oil, the dried thyme and a pinch each of salt and pepper. Roast for 12 to 13 minutes.
3. While the potatoes begin roasting, heat a drizzle of olive oil in a large pan over medium-high heat. Season the pork chops all over with salt and pepper. Sear until golden and just cooked to your preferred doneness, 4 to 5 minutes per side. Transfer the pork chops to a plate.
4. Toss the broccoli florets in a medium bowl with a drizzle of olive oil and a pinch each of salt and pepper. After the potatoes have roasted 12 to 13 minutes, toss the potatoes, then spread the broccoli on the open side of the baking sheet. Continue roasting until the potatoes are golden and the broccoli is lightly crisp at the edges, 12 to 15 minutes more.
5. Return the pan used for the pork to medium heat. Add the sliced shallot and another drizzle of olive oil. Cook, tossing, until lightly caramelized, 4 to 5 minutes.
6. Add the balsamic vinegar to the shallot pan and simmer until syrupy and reduced by about half. Stir in the cherry jam and 1 tablespoon water. Season with salt and pepper. Taste, then add the sugar if you prefer a sweeter sauce.
7. Remove the pan from the heat and swirl in the butter until the sauce is glossy.
8. When the roasted vegetables are nearly done, return the pork chops to the pan with the sauce over medium heat. Turn the chops until coated and warmed through.
9. Serve the cherry-balsamic pork chops with the roasted broccoli and Yukon gold potatoes.

Recipe Tips

FAQ

What makes the sauce sweet and tangy?

The tang comes from balsamic vinegar, while cherry jam adds sweetness and fruitiness. Shallot and butter round out the sauce.

When should I add the broccoli to the oven?

Start the potatoes first, then add the seasoned broccoli after the potatoes have roasted for 12 to 13 minutes.

Can I make the sauce sweeter?

Yes. Taste the reduced sauce after adding the cherry jam, then stir in the optional 1/2 teaspoon sugar if you want more sweetness.

Why return the pork chops to the pan at the end?

Adding the pork chops back to the skillet coats them in the cherry-balsamic sauce and warms them through before serving.

Does this recipe contain dairy?

Yes. The sauce is finished with butter, which contains milk.