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Cherry Balsamic Pork Chops
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Cherry Balsamic Pork Chops

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 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.

Total Time30 minutes


serving amount

12 ounce

Fingerling Potatoes

1 unit


1 teaspoon

Dried Thyme

12 ounce

Pork Chops

8 ounce

Broccoli Florets

5 teaspoon

Balsamic Vinegar

1 tablespoon

Cherry Jam

Not included in your delivery

4 teaspoon

Vegetable Oil

½ teaspoon


1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2469 kJ
Calories590 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate49 g
Sugar16 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.


Baking Sheet
Large Pan
Medium Bowl


Preheat and Prep

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.

Roast Potatoes

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).

Cook Pork

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.

Roast Broccoli and Brown Shallot

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.

Make Glaze

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.

Glaze Pork and Serve

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.