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Cherry Balsamic Pork Chops

Cherry Balsamic Pork Chops

with Garlic Herb Couscous and Roasted 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.

Tags:Family friendly
Allergens:MilkWheat

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Shallot

8 ounce

Broccoli Florets

2 tablespoon

Garlic Herb Butter

(ContainsMilk)

1 unit

Chicken Stock Concentrate

½ cup

Couscous

(ContainsWheat)

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

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat40 g
Saturated Fat17 g
Carbohydrate61 g
Sugar21 g
Dietary Fiber4 g
Protein46 g
Cholesterol145 mg
Sodium440 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
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

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.

4

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.

5

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.

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.