Saucy cherry-balsamic pork chops

Updated at: Tue, 27 Feb 2024 00:39:32 GMT

Step 1

Adjust rack to middle position 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.

Step 2

Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. 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. Roast until potatoes are golden and crispy and zucchini is browned and tender, 15-20 minutes more.

Step 3

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.

Step 4

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. Cook, stirring, until sauce has thickened, 2-3 minutes. Turn off heat; stir in 1 TBSP butter until melted. Taste and season with salt and pepper.

Step 5

Return pork to pan with sauce; turn to coat. Transfer to a cutting board; thinly slice crosswise if desired.

Step 6

Divide pork and roasted veggies between plates. Spoon any remaining sauce over pork.

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