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Cherry Balsamic Pork Chops

Cherry Balsamic Pork Chops

with Thyme-Roasted Potatoes and Broccoli

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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.

Allergens:Milk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Fingerling Potatoes

1 unit

Shallot

1 teaspoon

Dried Thyme

24 ounce

Pork Chops

16 ounce

Broccoli Florets

10 teaspoon

Balsamic Vinegar

2 tablespoon

Cherry Jam

Not included in your delivery

7 teaspoon

Vegetable Oil

1 teaspoon

Sugar

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat25 g
Saturated Fat8 g
Carbohydrate55 g
Sugar22 g
Dietary Fiber8 g
Protein41 g
Cholesterol115 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.