Cherry-Glazed Pork Chops
with Roasted Brussels Sprouts & Garlic Mashed Potatoes
- Milk
Think about your favorite food. Now think about with a cherry glaze. Yep, it probably just got better. Case in point: these juicy pork chops! They’re topped with a tangy sauce made with garlic, thyme, sherry vinegar, butter, and cherry jam, then served alongside roasted Brussels sprouts and roasted garlic mashed potatoes. It’s a dinner everyone’s bound to love cherry much!
Ingredients
12 ounce
Potatoes
8 ounce
Brussels Sprouts
3 clove
Garlic
10 ounce
Pork Chops
1 teaspoon
Dried Thyme
5 teaspoon
Sherry Vinegar
1 unit
Chicken Stock Concentrate
1 unit
Cherry Jam
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
5 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • Dice potatoes into 1⁄2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. (TIP: Cover with a lid to bring to a boil more quickly.) Reserve 1 cup potato cooking liquid (1 1⁄2 cups for 4), then drain. Return potatoes to pot and cover to keep warm.
• While potatoes cook, wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Peel garlic; mince or grate one clove (two cloves for 4 servings; leave remaining garlic whole).
• Toss Brussels sprouts on a baking sheet with a large drizzle of oil, a big pinch of salt, and pepper. • Place whole garlic cloves in the center of a piece of aluminum foil; drizzle with oil and season with salt and pepper. Close foil to create a packet and place on one corner of baking sheet. • Roast on top rack until Brussels sprouts are golden brown and tender and garlic is soft, 18-22 minutes.
• Pat pork* dry with paper towels and season generously all over 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, 3-5 minutes per side. Turn off heat; transfer pork to a plate. TIP: Wipe out any burned bits from pan.
• Heat a drizzle of oil in same pan over medium heat. Add minced garlic and 1⁄4 tsp dried thyme (1⁄2 tsp for 4 servings); cook, stirring, until softened, 1 minute. • Remove pan from heat; stir in 1⁄4 cup water (1⁄3 cup for 4), 2 tsp vinegar (4 tsp for 4), stock concentrate, and jam, scraping up any browned bits, until thickened, 1-2 minutes. TIP: If sauce doesn’t thicken, return pan to medium-low heat. • Stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. • Add pork and its juices to pan; turn a few times to coat. Transfer pork to a cutting board; tent with foil to keep warm.
• Remove roasted garlic from foil and add to pot with potatoes along with 1⁄4 tsp dried thyme (1⁄2 tsp for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in sour cream and 2 TBSP butter (4 TBSP for 4). Season with salt and pepper.
• Slice pork crosswise. • Divide pork, Brussels sprouts, and mashed potatoes between plates. Spoon remaining pan sauce over pork. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the cherry glaze, though some found it too thin or lacking cherry flavor. Adjust jam quantity to taste 🍒.
- Ease of prep: Some found timing tricky; start potatoes early to avoid cold sides. Consider reducing water for a thicker sauce.
- Suggestions: For juicier pork, watch cooking time closely. Roast Brussels sprouts longer for better flavor and texture.
- Leftovers: Pork reheats well; some found it great for next-day lunches.
- Sides: Garlic mashed potatoes were a hit; consider adding more roasted garlic for bolder flavor.
Reviews from our home cooks
What a great combination of flavors. I love the combination of tart (from the cherries, and vinegar) and sweet with the seared pork. The potatoes and the side of Brussels Sprouts were perfect! Perhaps the only complaint I have about this dish is that it wasn't enough for 4 people. The pork servings were small in comparison to the chicken portions and we were left feeling slightly hungry.
We enjoyed this meal, but there wasn't enough roasted garlic to make the potatoes flavorful. The cherry glaze was flavorful, but I would reduce the water next time because it thinned the sauce too much. I also quartered many of the Brussels sprouts to ensure even cooking.
Made me realize I actually do like Brussels sprouts. Also the glaze was absolutely everything. Not too difficult to make either!
My favorite pork chop dish. Adding this one to my recipe book. The glazed balanced out all the flavors.
This was a good meal, even though I overcooked the pork chops a bit. I used the extra thyme to coat the chops, so they were delicious, as were the mashed potatoes.
Loved the sauce, and the roasted garlic was an especially nice touch to the roasted Brussel sprouts. My kids will actually eat them now!
The sauce was delicious! Juicy pork chops & the mashed potatoes were to die for!!
Flavors are good but I couldn't get the sauce to a jammy consistency; it was too thin. 425 was too hot for the brussels sprouts. Even at 16 min, they were overdone. Mashed potatoes were fine but didn't have much garlic flavor. I would have used garlic powder instead.
Perfectly cooked and seasoned pork chop. Loved the roasted Brussel sprouts and mashed potatoes
A lot of dishes used/ clean up. Probably could have been mashed potatoes or Brussel sprouts instead of both. The cherry glaze was wonderful!
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