Cherry Balsamic Pork Chops
with Thyme-Roasted Potatoes and Broccoli
Part sweet, part tangy, and all-around delicious—that’s the thick and super flavorful glaze you have in store for you tonight drizzled over these pork chops. The cherry and balsamic flavors balance each other out like yin and yang. So we’ve kept the sides simple with roasted broccoli and potatoes to allow the meat and sauce to shine. And boy, do they steal the show.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Fingerling Potatoes
1 unit
Shallot
1 teaspoon
Dried Thyme
24 ounce
Pork Chops
16 ounce
Broccoli Florets
10 teaspoon
Balsamic Vinegar
2 tablespoon
Cherry Jam
Not included in your delivery
7 teaspoon
Olive Oil
1 teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust racks to middle and upper positions and preheat oven to 450 degrees. Cut potatoes in half lengthwise. Halve, peel, and thinly slice shallot.
Toss potatoes on a baking sheet with a large drizzle of oil, thyme, and a big pinch of salt and pepper. Roast in oven on middle rack until tender and browned, 20-25 minutes total, tossing halfway through.
Heat a large 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 on another baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast in oven on upper rack until 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 vinegar and let simmer until reduced by half. Stir in 2 TBSP jam (we sent more) and 2 TBSP water. Season with salt, pepper, and up to 1 tsp sugar (to taste). Remove pan from heat and add 2 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 drizzle with any remaining glaze in pan. Serve with potatoes and broccoli on the side.
