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Cherry Balsamic Pork Chops

Cherry Balsamic Pork Chops

with Garlic Herb Couscous and Roasted Broccoli

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Rated 3.5 / 4out of 1729 ratings
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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 and an irresistible sweetness. 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.

Allergens:MilkWheat

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Shallot

2 tablespoon

Garlic Herb Butter

(ContainsMilk)

1 unit

Chicken Stock Concentrate

½ cup

Couscous

(ContainsWheat)

12 ounce

Pork Chops

8 ounce

Broccoli Florets

5 teaspoon

Balsamic Vinegar

2 tablespoon

Cherry Jam

Not included in your delivery

3 teaspoon

Vegetable Oil

¼ teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate68 g
Sugar22 g
Dietary Fiber5 g
Protein45 g
Cholesterol150 mg
Sodium460 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
Medium Pot
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Halve and peel shallots. Finely mince one and thinly slice the other.

Cook Couscous
Cook Couscous
2

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

Sear Pork
Sear Pork
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 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.

Roast Pork and Start Sauce
Roast Pork and Start Sauce
4

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.

Finish Sauce
Finish Sauce
5

Stir jam, ½ 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 ¼ tsp sugar to taste. Remove pan from heat. Add 1 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.

Plate and Serve
Plate and Serve
6

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.