HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCherry Balsamic Pork Chops
Cherry Balsamic Pork Chops

Cherry Balsamic Pork Chops

with Green Beans & Thyme-Roasted Potatoes

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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 rich cherry and balsamic flavors balance each other out perfectly. So we’ve kept the sides simple with roasted green beans and potatoes to allow the meat and sauce to shine. And boy, do they steal the show.

Tags:Calorie Smart

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

1 teaspoon

Dried Thyme

12 ounce

Pork Chops

6 ounce

Green Beans

5 teaspoon

Balsamic Vinegar

2 tablespoon

Cherry Jam

Not included in your delivery

7 teaspoon

Vegetable Oil

½ teaspoon


1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories620 kcal
Fat32 g
Saturated Fat9 g
Carbohydrate49 g
Sugar18 g
Dietary Fiber7 g
Protein40 g
Cholesterol85 mg
Sodium590 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the onion (all for 4 servings).


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.


While potatoes roast, pat pork* dry with paper towels and 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.


While pork cooks, toss green beans on a second baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast on top rack until browned and tender, 10-12 minutes.


Meanwhile, heat a drizzle of oil in pan used for pork over medium heat. Add sliced onion; cook, stirring, until lightly browned, 4-5 minutes. Stir in vinegar; 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 green beans between plates. Top pork with any remaining sauce and serve.