Cherry-and-Balsamic-Glazed Pork Chops

Name: Cherry-and-Balsamic-Glazed Pork Chops with Crispy Broccoli and Potatoes
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Boneless Pork Chops; 2 tablespoon Balsamic Vinegar; 1 ounce Cherry Jam; 1 unit Shallot; 1 teaspoon Dried Thyme; 12 ounce Yukon Gold Potatoes; 8 ounce Broccoli Florets; 1 tablespoon Butter; ½ teaspoon Sugar; 4 teaspoon Olive Oil; unit Salt; unit Pepper

with Crispy Broccoli and Potatoes

Recipe Development TeamPublished on October 14, 2016

4.5

(5.2K)

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Part sweet, part tangy, and all-around delicious. That is what’s in store for you tonight with this thick and uber flavorful glaze. We keep the sides simple with roasted broccoli and potatoes to allow the pork to shine. And boy, does it steal the show.

Tags:

Gluten-free

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

12 ounce

Boneless Pork Chops

2 tablespoon

Balsamic Vinegar

1 ounce

Cherry Jam

1 unit

Shallot

1 teaspoon

Dried Thyme

12 ounce

Yukon Gold Potatoes

8 ounce

Broccoli Florets

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

½ teaspoon

Sugar

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories552 kcal

Energy (kJ)2310 kJ

Fat21 g

Saturated Fat7 g

Carbohydrate51 g

Sugar16 g

Dietary Fiber8 g

Protein43 g

Cholesterol69 mg

Sodium249 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Pan

Instructions

Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ½-inch wedges. Halve, peel, and thinly slice shallot.

Roast the potatoes: Toss potatoes on one side of a baking sheet with a drizzle of oil, thyme, and a pinch of salt and pepper. Roast 12-13 minutes, toss, then continue roasting until golden brown, another 12-13 minutes.

Cook the pork: Heat a drizzle of oil in a large pan over medium-high heat. Season pork chops on all sides with salt and pepper. Add to pan and sear until golden brown and just barely cooked to desired doneness, 4-5 minutes per side. Remove from pan and set aside.

While pork cooks, toss broccoli in a medium bowl with a drizzle of oil and a pinch of salt and pepper. Spread on other side of baking sheet with potatoes. Roast until slightly crispy, 12-15 minutes.

Add shallots and a drizzle of oil to same pan you cooked pork in over medium heat. Toss until lightly caramelized, 4-5 minutes. Add balsamic vinegar and simmer until syrupy and reduced by half. Swirl in 1 TBSP jam and 1 TBSP water. Season with salt and pepper. Taste and add ½ tsp sugar, if preferred, to sweeten. Remove pan from heat and swirl in 1 TBSP butter.

When potatoes are almost done, add pork chops to pan with glaze over medium heat, and turn until thoroughly coated and heated through. Serve alongside broccoli and potatoes. Enjoy!