Saucy Cherry-Balsamic Pork Chops
with Roasted Potatoes & Zucchini
- Soy
- Milk
Drum roll, please… tonight in “Pan Sauce Survivors” we have one extra-saucy contestant who’s been preparing for this night. They’ve been practicing their ball(-samic) throwing technique for maximum athleticism. They’ve been spending SOY much time brushing up on survival skills. And the cherry (jam) on top? They’ve been developing their (pork) chops for recognizing and befriending the best partners for ultimate success. This is one contestant you’re sure to be rooting for!
Ingredients
12 ounce
Potatoes
1 unit
Zucchini
2 clove
Garlic
10 ounce
Pork Chops
1 unit
Balsamic Vinegar
1 unit
Cherry Jam
1 unit
Chicken Stock Concentrate
1 unit
Soy Sauce
(Contains: Soy)
Not included in your delivery
Salt
Pepper
Cooking Oil
Brown Sugar
Ketchup
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Peel and finely chop garlic.
Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper (for 4 servings, spread potatoes out across entire sheet). Roast on middle rack for 5 minutes. Once the potatoes have roasted 5 minutes, remove from oven. Carefully toss zucchini on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4, leave potatoes roasting; toss zucchini on a separate sheet and roast on top rack.) Roast until potatoes are golden and crispy and zucchini is browned and tender, 15-20 minutes more.
Meanwhile, pat pork dry with paper towels and season 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, 4-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in vinegar, jam, stock concentrate, soy sauce, ¼ cup water, 1 TBSP ketchup, and 1 tsp brown sugar (use ½ cup water, 2 TBSP ketchup, and 2 tsp brown sugar for 4 servings). Cook, stirring, until sauce has thickened, 2-3 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.
Return pork to pan with sauce; turn to coat. Transfer to a cutting board; thinly slice crosswise if desired.
Divide pork and roasted veggies between plates. Spoon any remaining sauce over pork.
Pork is fully cooked when internal temperature reaches 145°.
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