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 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.
Ingredients
1 unit
Shallot
8 ounce
Broccoli Florets
2 tablespoon
Garlic Herb Butter
(Contains Milk)
1 unit
Chicken Stock Concentrate
½ cup
Couscous
(Contains Wheat)
12 ounce
Pork Chops
5 teaspoon
Balsamic Vinegar
2 tablespoon
Cherry Jam
Not included in your delivery
½ teaspoon
Sugar
1 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Halve and peel shallot; mince one half and thinly slice the other. (For 4 servings, mince 1 shallot and thinly slice the other.) If necessary, cut broccoli florets into 1-inch pieces.
Melt half the garlic herb butter in a medium pot over medium-high heat. Add minced shallot and cook, stirring, until just softened, 2-3 minutes. Stir in ¾ cup water (1½ cups for 4 servings), half the stock concentrate, and a pinch of salt. Bring to a boil. Once boiling, add couscous, cover, and remove pot from heat. Keep covered until ready to serve.
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.
Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. Season 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 from pan and set aside, covered.
Heat another drizzle of oil in same pan over medium heat. Add sliced shallot and cook, stirring, until lightly browned, 4-5 minutes. Add vinegar and simmer until slightly reduced, 30 seconds to 1 minute. Add jam, ⅓ cup water (½ cup for 4 servings), and remaining stock concentrate. Cook until thickened, 3-5 minutes. Season with salt, pepper, and up to ½ tsp sugar (1 tsp for 4). Turn off heat. Stir in 1 TBSP plain butter (2 TBSP for 4) until melted. Return pork to pan; turn to coat in sauce.
Fluff couscous with a fork; stir in remaining garlic herb butter. Divide couscous, broccoli, and pork between plates. Top pork with any remaining sauce.
