Cherry Balsamic Pork Chops
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Cherry Balsamic Pork Chops

Cherry Balsamic Pork Chops

with Broccoli & Thyme-Roasted Potatoes


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.

Family Friendly

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

Total Time30 minutes


serving amount

12 ounce

Fingerling Potatoes

1 unit


1 teaspoon

Dried Thyme

12 ounce

Pork Chops

8 ounce

Broccoli Florets

5 teaspoon

Balsamic Vinegar

2 tablespoon

Cherry Jam

Not included in your delivery

7 teaspoon

Vegetable Oil

½ teaspoon


1 tablespoon


(Contains Milk)

Kosher Salt



Nutrition Values

/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat36 g
Saturated Fat11 g
Carbohydrate56 g
Sugar22 g
Dietary Fiber8 g
Protein40 g
Cholesterol115 mg
Sodium620 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.


Baking Sheet
Large Pan
Paper Towel



Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Halve potatoes lengthwise. Halve, peel, and thinly slice shallot.

Roast Potatoes

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.

Cook Pork

Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. 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 browned and cooked through, 4-6 minutes per side. Turn off heat; remove from pan and set aside.

Roast Broccoli

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 top rack until slightly crispy, 12-15 minutes.

Make Sauce

Meanwhile, heat a drizzle of oil in pan used for pork over medium heat. Add shallot and cook, stirring, until lightly browned, 4-5 minutes. Add vinegar and simmer until slightly reduced, 30-60 seconds. Add jam and ⅓ cup water (½ cup for 4 servings). Cook until thickened, 3-5 minutes. Season with salt, pepper, and up to ½ tsp sugar (1 tsp for 4) to taste. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Return pork to pan; turn to coat in sauce.


Divide pork, potatoes, and broccoli between plates. Top pork with any remaining sauce and serve.