Cherry Balsamic Pork Chops

Name: Cherry Balsamic Pork Chops with Thyme-Roasted Potatoes and Broccoli
Total time: 30 min
Yield: 2
Cuisine: North America
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; 7 teaspoon Olive Oil; 1 teaspoon Sugar; 2 tablespoon Butter; Salt; Pepper

with Thyme-Roasted Potatoes and Broccoli

Recipe Development TeamPublished on July 12, 2018

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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.

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

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

/ per serving

Energy (kJ)2385 kJ

Calories570 kcal

Fat25 g

Saturated Fat8 g

Carbohydrate46 g

Sugar14 g

Dietary Fiber8 g

Protein41 g

Cholesterol120 mg

Sodium210 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

•Baking Sheet

•Large Pan

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, 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.

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.