Cherry Balsamic Pork Chops

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

with Thyme-Roasted Potatoes and Broccoli

Recipe Development TeamPublished on June 02, 2017

4.4

(31.7K customers rated)

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This week’s inductee to the HelloFresh Hall of Fame is part sweet, part tangy, and all-around delicious, thanks to the jammy, flavorful, stick-to-your-spoon-thick cherry balsamic glaze that our happy cooks absolutely loved the last time we made this recipe. The sides are kept simple, with roasted broccoli and potatoes that allow the pan-seared pork chops 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

Fingerling Potatoes

1 unit

Shallot

1 teaspoon

Dried Thyme

12 ounce

Pork Chops

8 ounce

Broccoli Florets

2 tablespoon

Balsamic Vinegar

1 tablespoon

Cherry Jam

Not included in your delivery

4 teaspoon

Vegetable Oil

½ teaspoon

Sugar

1 tablespoon

Butter

(Contains: Milk)

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2552 kJ

Calories610 kcal

Fat27 g

Saturated Fat9 g

Carbohydrate49 g

Sugar15 g

Dietary Fiber8 g

Protein45 g

Cholesterol110 mg

Sodium150 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

•Cutting Board

•Baking Sheet

•Large Pan

•Bowl

Instructions

Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes in half lengthwise. Halve, peel, and thinly slice shallot.

Toss potatoes on a baking sheet with a drizzle of oil, thyme, and a pinch of salt and pepper. Roast until tender and browned, 20-25 minutes total (we’ll be adding more items to the sheet after 10 minutes).

Heat a drizzle of oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook until it almost reaches 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. After potatoes have roasted 10 minutes, remove sheet from oven. Give potatoes a toss and scoot toward one side of sheet. Spread broccoli on other side. Return sheet to oven and roast until potatoes are done and broccoli is lightly crisped, 12-15 minutes more.

Add shallot and a drizzle of oil to pan used for pork. Lower heat to medium. Cook, tossing, until lightly browned, 4-5 minutes. Pour in balsamic vinegar and let simmer until reduced by half. Stir in 1 TBSP jam (we sent more) and 1 TBSP water. Season with salt, pepper, and up to ½ tsp sugar (to taste). Remove pan from heat and add 1 TBSP butter, stirring to melt.

A few minutes before potatoes and broccoli are done, return pork to pan, place over medium heat and turn to coat in glaze. Allow pork to come to desired doneness, 1-2 minutes. Divide between plates and serve with broccoli and potatoes.