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 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.
Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Halve potatoes lengthwise. Halve, peel, and thinly slice shallot.
Toss potatoes on a baking sheet with a drizzle of oil, thyme, and a pinch of salt and pepper. Roast in oven until tender and browned, 20-25 minutes total (we’ll add more items to the sheet after 10 minutes).
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 just shy of desired doneness, 4-5 minutes per side. Remove from pan and set aside. Meanwhile, toss broccoli in a medium bowl with a drizzle of oil and a pinch of salt and pepper.
After potatoes have roasted 10 minutes, give them a toss on sheet and scoot toward one side. Spread broccoli on other side. Return sheet to oven and roast until potatoes are done and broccoli is lightly crisped, 12-15 minutes more. Meanwhile, add shallot and a drizzle of oil to pan used for pork, then lower heat to medium. Cook, tossing, until just browned, 4-5 minutes.
Pour vinegar into pan with shallot 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.
A few minutes before potatoes and broccoli are done, return pork to pan with glaze and place over medium heat. Turn pork to coat and cook to desired doneness, 1-2 minutes. Divide between plates and drizzle with any remaining glaze in pan. Serve with broccoli and potatoes on the side.