- Time: about 60 minutes
- 12 oz yukon potatoes, cut into ½ inch wedges.
- 1 shallot, halved, peeled and thinly sliced
- 1 tsp dried thyme
- 12 oz Pork chops
- 8 oz broccoli florets
- 2 Tbsp balsamic vinegar
- 1 ½ Tbsp cherry jam
- 1 Tbsp butter
- ½ tsp sugar
- 4 tsp oil
Preheat oven to 450.
Toss potatoes on one side of baking sheet with a drizzle of oil, thyme, and a pinch of salt and pepper. Toast 12-13 minutes, toss, then continue roasting until golden brown, another 12-13 minutes.
Heat a drizzle of oil in a large pan over medium-high heat. Season pork chops on all sides with salt and pepper. Add to pan and sear until golden brown and just barely cooked to 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. Spread on other side of baking sheet with potatoes. Roast until slightly crispy, 12-15 minutes.
Add shallots and a drizzle of oil to same pan you cooked pork in over medium heat. Toss until lightly caramelized, 4-5 minutes. Add balsamic vinegar and simmer until syrupy and reduced by half. Swirl in 1 TBSP jam and 1 TBSP water. Season with salt and pepper. Taste and add ½ tsp sugar, if preferred, to sweeten. Remove pan from heat and swirl in 1 TBSP butter.
When potatoes are almost done, add pork chops to pan with glaze over medium heat, and turn until thoroughly coated and heated through.
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