Cherry Balsamic Pork Chops
with Broccoli & Thyme-Roasted Potatoes
Part sweet, part tangy, and all-around delicious—that’s the thick and super flavorful glaze you have in store for you tonight drizzled over these pork chops. The cherry and balsamic flavors balance each other out like yin and yang. So we’ve kept the sides simple with roasted broccoli and potatoes to allow the meat and sauce to shine. And boy, do they 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
5 teaspoon
Balsamic Vinegar
2 tablespoon
Cherry Jam
Not included in your delivery
7 teaspoon
Vegetable Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Halve potatoes lengthwise. Halve, peel, and thinly slice shallot.
Toss potatoes on a baking sheet with a large drizzle of oil, thyme, and a big pinch of salt and pepper. Roast on middle rack, tossing halfway through, until browned and tender, 20-25 minutes.
Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. Season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; remove from pan and set aside.
While pork cooks, toss broccoli on a second baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast on top rack until slightly crispy, 12-15 minutes.
Meanwhile, heat a drizzle of oil in pan used for pork over medium heat. Add shallot and cook, stirring, until lightly browned, 4-5 minutes. Add vinegar and simmer until slightly reduced, 30-60 seconds. Add jam and ⅓ cup water (½ cup for 4 servings). Cook until thickened, 3-5 minutes. Season with salt, pepper, and up to ½ tsp sugar (1 tsp for 4) to taste. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Return pork to pan; turn to coat in sauce.
Divide pork, potatoes, and broccoli between plates. Top pork with any remaining sauce and serve.
