Cherry Balsamic Pork Chops

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.