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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 4 people
/ serving 4 people
Adjust racks to middle and upper positions and preheat oven to 450 degrees. Wash and dry all produce. Halve potatoes 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 on middle rack, tossing halfway through, until browned and tender, 20-25 minutes.
Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until chops are almost cooked through, 4-5 minutes per side. Turn off heat; remove from pan and set aside.
While pork cooks, toss broccoli on a second baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast on upper rack until slightly crispy, 12-15 minutes.
Heat a drizzle of oil in same pan used to cook pork over medium heat. Add shallot and cook, stirring, 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). Turn off heat. Stir in 2 TBSP butter until melted.
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 cook through, 1-2 minutes. Divide between plates and drizzle with any remaining glaze from pan. Serve with potatoes and broccoli on the side.