Cherry-Glazed Pork Chops
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Cherry-Glazed Pork Chops

Cherry-Glazed Pork Chops

with Roasted Brussels Sprouts & Garlic Mashed Potatoes

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!


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

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


8 ounce

Brussels Sprouts

3 clove


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


(Contains Milk)




Nutrition Values

/ per serving
Calories720 kcal
Fat42 g
Saturated Fat17 g
Carbohydrate55 g
Sugar15 g
Dietary Fiber7 g
Protein34 g
Cholesterol135 mg
Sodium690 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.


Medium Pot
Baking Sheet
Aluminum Foil
Paper Towel
Large Pan
Potato Masher


Start Potatoes

• 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).

Roast Brussels & Garlic

• 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.

Cook Pork

• 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.

Make Pan Sauce

• 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.

Finish Potatoes

• 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.

Finish & Serve

• Slice pork crosswise. • Divide pork, Brussels sprouts, and mashed potatoes between plates. Spoon remaining pan sauce over pork. Serve.