Balsamic-Glazed Pork Chops
with Roasted Zucchini & Potatoes
Does the phrase “balsamic-glazed” have the power to immediately transport you to a candlelit dinner at a fancy restaurant with Bae? Well, ditch the white tablecloths—as a matter of fact, throw on your pajamas—because this delicious meal is easily whipped up in your very own kitchen! Rich and tangy balsamic vinegar is simmered with fresh thyme and brown sugar to create a condiment so delicious, you might just lick the plate. Oh yeah, and there’s roasted zucchini and potatoes on the side. It’s safe to say this dish will have you fallin’ in love.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
5 unit
Yukon Gold Potatoes
1 unit
Zucchini
1 unit
Pork Chops
1 unit
Thyme
1 unit
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
2 clove
Garlic
Not included in your delivery
2 teaspoon
Olive Oil
2 teaspoon
Vegetable Oil
1 tablespoon
Brown Sugar
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and finely chop garlic. Pick thyme leaves from stems until you have 2 tsp (4 tsp for 4 servings); roughly chop leaves and discard empty stems. Reserve remaining thyme sprigs for making sauce in step 4.
Toss potatoes on one side of a baking sheet with a drizzle of olive oil, garlic, half the chopped thyme, salt, and pepper. Toss zucchini on empty side with a drizzle of olive oil, salt, and pepper. (For 4 servings, divide veggies between 2 sheets.) Roast on top rack until everything is browned and tender, 20-25 minutes. (Check on your veggies periodically— the zucchini may finish first. If so, remove from sheet and continue roasting potatoes.)
While veggies roast, pat pork dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; transfer to a plate to rest. Wipe out pan.
Heat same pan over medium-high heat. Add vinegar, stock concentrate, reserved thyme sprigs, ¼ cup water (⅓ cup for 4 servings), and 1 TBSP brown sugar (2 TBSP for 4). (If you don’t have brown sugar, simply swap for 2 tsp white sugar; 4 tsp for 4.) Bring to a simmer and cook, stirring occasionally, until slightly reduced, 2-3 minutes. Season generously with pepper. Turn off heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Discard thyme sprigs.
Return pork to pan and turn to coat in glaze; divide between plates with potatoes and zucchini. Top pork with any remaining glaze and sprinkle with as much remaining chopped thyme as you’d like.
