Cherry Balsamic Pork Chops
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Cherry Balsamic Pork Chops

Cherry Balsamic Pork Chops

with Garlic Herb Couscous and Roasted Broccoli

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.

Allergens:
Milk
Wheat

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

Total Time35 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

2 unit

Shallot

2 tablespoon

Garlic Herb Butter

(Contains Milk)

1 unit

Chicken Stock Concentrate

½ cup

Couscous

(Contains Wheat)

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

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat28 g
Saturated Fat11 g
Carbohydrate68 g
Sugar22 g
Dietary Fiber58 g
Protein44 g
Cholesterol125 mg
Sodium400 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

Medium Pot
Baking Sheet
Large Pan

Instructions

Preheat and Prep
1

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

Cook Couscous
2

Melt half the garlic herb butter in a medium pot over medium-high heat. Add minced shallot. Cook, stirring, until just softened, 2-3 minutes. Stir in ¾ cup water, half 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.

Roast Broccoli
3

Toss broccoli on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until browned and tender, 10-15 minutes.

Cook Pork
4

Pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; remove pork from pan and set aside, covered.

Make Sauce
5

Heat another drizzle of oil in same pan over medium heat. Add sliced shallot and cook, stirring, until lightly browned, 4-5 minutes. Pour in vinegar and let simmer until slightly reduced, about 1 minute. Stir in jam, ½ cup water, and remaining stock concentrate. Simmer until thickened, 3-5 minutes. Season with salt, pepper, and ¼ tsp sugar (to taste). Turn off heat. Add 1 TBSP plain butter and stir until melted. Return pork to pan; flip to coat in sauce.

Plate and Serve
6

Fluff couscous with a fork; stir in remaining garlic herb butter. Divide couscous, broccoli, and pork between plates. Top pork with any remaining sauce.