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Cherry Balsamic Pork Chops

Cherry Balsamic Pork Chops

with Thyme-Roasted Potatoes and Broccoli

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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

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

Total Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk)

unit

Kosher Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Cutting Board
Baking Sheet
Large Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

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

2

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).

3

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.

4

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.

5

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.

6

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.