Cherry Balsamic Pork Chops
with Thyme-Roasted Potatoes and Broccoli
- Milk
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.
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
Not included in your delivery
4 teaspoon
Vegetable Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains: Milk)
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the cherry balsamic sauce, finding it deliciously balanced with sweet and savory notes 🍒.
- Ease of prep: Customers found the recipe easy to follow, with clear instructions for cooking times and temperatures.
- Suggestions: Some recommend reducing sauce longer for thickness; others suggest less balsamic or more cherry jam for stronger fruit flavor.
- Portions: Several mentioned pork chops were on the smaller side; a few wished for more sauce to cover the entire dish.
- Texture: Some found the pork chops tender and juicy, while others experienced tougher meat.
Reviews from our home cooks
I almost didn't order this one but was glad I did. So simple and easy to prepare with a pleasant cherry balsamic sauce. The pork was tasty and tender. Like oven cooked vegies and adding thyme helped make the potatoes interesting.
This turned out absolutely delicious. I kept the cherry balsamic sauce on the side rather than dunking the chops in it as the instructions said - just personal preference. The sauce was very tasty and a nice sweet compliment to the roasted broccoli. I'll definitely make this one again.
Excellent meal! Pork chops with the cherry balsamic sauce was AWESOME, the potatoes with thyme were so-o-o good and we loved the broccoli too. Yummy!!
The cherry balsamic was perfect. We were nervous it was going to be too much but it was just right! The instructions were easy to follow and helped to cook a perfect pork chop.
Overall this was an acceptable meal, but it could have been better if the pan sauce had some flour or corn starch in it to thicken it up a bit. It was very watery and spread all over the plate instead of sticking to the chops, resulting in soggy potatoes and broccoli. Also not a lot of cherry flavor, it mostly tasted like vinegar. I don't mind vinegar, but when the recipe name starts with Cherry, I do expect a sweeter pan sauce.
I tried this one for my hubby's sake since he loves pork chops but my daughter and I don't. That cherry balsamic made my daughter and I believers and Mr picky meat and potato man loved it also! He only ever wants a basic recipe and I'm sick of it so I thought I'd try this.. it was a win/win!
The Chops are smothered in a wonderful sauce that is both tangy and sweet. The potatoes are a pleasing addition of savory flavor. The roasted Broccoli is amazing being slightly crispy and salty, and a good contrast to the sweetness of the sauce. I recommend this recipe.
I was hesitant about this meal, but the tartness of the balsamic with the sweetness of the cherry played extraordinarily with the thyme potatoes! This is definitely a favorite!!
Really delicious! Loved the cherry glaze. I thought I hated pork before trying HF but I guess I just didn't know how to cook it. My only suggestion is to add more vegetable varieties in general. Lots of broccoli and potatoes although I love both of them.
This was more work than I have done in the kitchen in ages, but it was still pretty easy. Loved the cherry flavor side by side with the roasted broccoli and potatoes!
