Cherry Balsamic Pork Chops
with Thyme-Roasted Potatoes and Broccoli
This week’s inductee to the HelloFresh Hall of Fame is part sweet, part tangy, and all-around delicious, thanks to the jammy, flavorful, stick-to-your-spoon-thick cherry balsamic glaze that our happy cooks absolutely loved the last time we made this recipe. The sides are kept simple, with roasted broccoli and potatoes that allow the pan-seared pork chops to shine. And boy, does it steal the show.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Fingerling Potatoes
1 unit
Shallot
1 teaspoon
Dried Thyme
12 ounce
Pork Chops
8 ounce
Broccoli Florets
2 tablespoon
Balsamic Vinegar
1 tablespoon
Cherry Jam
Not included in your delivery
4 teaspoon
Vegetable Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes in half lengthwise. Halve, peel, and thinly slice shallot.
Toss potatoes on a baking sheet with a drizzle of oil, thyme, and a pinch of salt and pepper. Roast until tender and browned, 20-25 minutes total (we’ll be adding more items to the sheet after 10 minutes).
Heat a drizzle of oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook until it almost reaches desired doneness, 4-5 minutes per side. Remove from pan and set aside.
While pork cooks, toss broccoli in a medium bowl with a drizzle of oil and a pinch of salt and pepper. After potatoes have roasted 10 minutes, remove sheet from oven. Give potatoes a toss and scoot toward one side of sheet. Spread broccoli on other side. Return sheet to oven and roast until potatoes are done and broccoli is lightly crisped, 12-15 minutes more.
Add shallot and a drizzle of oil to pan used for pork. Lower heat to medium. Cook, tossing, until lightly browned, 4-5 minutes. Pour in balsamic vinegar and let simmer until reduced by half. Stir in 1 TBSP jam (we sent more) and 1 TBSP water. Season with salt, pepper, and up to ½ tsp sugar (to taste). Remove pan from heat and add 1 TBSP butter, stirring to melt.
A few minutes before potatoes and broccoli are done, return pork to pan, place over medium heat and turn to coat in glaze. Allow pork to come to desired doneness, 1-2 minutes. Divide between plates and serve with broccoli and potatoes.
