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Cherry-Glazed Pork Chops

Cherry-Glazed Pork Chops

with Roasted Brussels Sprouts & Garlic Mashed Potatoes

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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!

Allergens:Milk

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk)

Not included in your delivery

5 teaspoon

Cooking Oil

3 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Baking Sheet
Aluminum Foil
Paper Towel
Large Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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).

3

• 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.

4

• 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.

5

• 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.

6

• 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.

7

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