Cherry Balsamic Pork Chops

Cherry Balsamic Pork Chops

with Garlic Herb Couscous and Roasted Broccoli

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Part sweet, part tangy, and all-around delicious—that’s the thick and super-flavorful cherry balsamic glaze that’s drizzled over these pork chops. It’s got just the right balance of flavors, bringing some fruit-forward sophistication for the adults while having just enough sweetness to keep things kid-friendly. Because it’s such a show-stealer, we’ve kept the sides simple with broccoli and buttered couscous so the meat and sauce can shine. And boy, do they steal the show.


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

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit


2 ounce

Garlic Herb Butter


2 unit

Chicken Stock Concentrate

1 cup



24 ounce

Pork Chops

16 ounce

Broccoli Florets

10 teaspoon

Balsamic Vinegar

2 ounce

Cherry Jam

Not included in your delivery

4 teaspoon

Vegetable Oil

½ teaspoon


2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat20 g
Saturated Fat10 g
Carbohydrate53 g
Sugar17 g
Dietary Fiber5 g
Protein45 g
Cholesterol135 mg
Sodium360 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Halve, peel, and mince one shallot. Halve, peel, and thinly slice other shallot.


Melt half the garlic herb butter (about 2 TBSP) in a medium pot over medium-high heat. Add minced shallot. Cook, stirring, until just softened, 2-3 minutes. Stir in 1½ cups water, 1 stock concentrate, and a pinch of salt. Bring to a boil. Add couscous, remove from heat, and cover. Keep covered until ready to serve.


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 browned on surface, 3-4 minutes per side. Transfer to a baking sheet, placing toward one side. Toss broccoli on other side of sheet with a drizzle of oil and a pinch of salt and pepper.


Place sheet in oven and roast until pork is cooked through and broccoli is tender and lightly crisped, 10-15 minutes. (TIP: Keep an eye on pork; it may be done before broccoli.) Meanwhile, lower heat under same pan to medium. Add a drizzle of oil and sliced shallot. Cook, tossing, until lightly browned, 4-5 minutes. Pour vinegar into pan and let simmer until reduced by half.


Stir jam, ¾ cup water, and remaining stock concentrate into pan. Bring to a simmer and cook until reduced by about half, 3-5 minutes. Season with salt, pepper, and ½ tsp sugar (to taste). Remove pan from heat. Add 2 TBSP plain butter and stir to melt. Fluff couscous with a fork and stir in remaining garlic herb butter. Once pork is done, return pan with sauce to medium heat. Add pork, flipping to coat.


Hold pork over pan with tongs, letting excess sauce drip off, then transfer to a cutting board. Let rest 1-2 minutes, then slice. Divide couscous between plates and arrange pork on top. Drizzle with any remaining sauce. Serve with broccoli on the side.