Cherry glazed pork chops with smashed potatoes
Delight in the exquisite flavors of cherry glazed pork chops paired with creamy smashed potatoes. A mouthwatering culinary experience awaits!
Ingredients:
- 450g baby yellow potatoes
- 7 tablespoons olive oil
- 2 teaspoons fresh thyme leaves, chopped
- Kosher salt and freshly ground black pepper
- 4 boneless pork chops (about 170g each)
- 1 shallot, chopped
- 2 tablespoons sweetened dried cherries
- 1/4 cup plus 2 tablespoons balsamic vinegar
- 1/4 cup cherry jam
- 140g mixed baby salad greens (about 4 cups)
Instructions:
- Place an oven rack 5 to 6 inches below the heat source and preheat the broiler to high.
- Using a fork, pierce the potatoes all over. Place the potatoes on a microwave-safe plate with 2 tablespoons of water and tightly cover with plastic wrap. Microwave until soft, around 10 minutes. Allow to cool for 5 minutes.
- Carefully remove the plastic wrap, drain the potatoes, and move them to a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle half of the chopped thyme on top. Season with salt and pepper, then toss to coat. Flatten each potato by pressing down with a metal spatula. Set aside.
- In a large ovenproof nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Pat the pork chops dry with paper towels and season both sides with salt and pepper. Sear until the first side turns golden brown, approximately 2 minutes, then flip and cook the other side until golden brown as well, about 2 minutes more (the pork chops won't be fully cooked at this stage). Transfer them to a plate.
- Lower the heat to medium. Add the shallot, dried cherries, and the remaining thyme to the skillet and cook until softened, around 3 minutes. Pour in 1/4 cup of balsamic vinegar and 1/4 cup of water, then simmer until slightly thickened, approximately 3 minutes. Stir in the cherry jam and adjust the seasoning with salt and pepper. Remove from the heat.
- Transfer 2 tablespoons of the glaze and the remaining 2 tablespoons of balsamic vinegar to a large bowl and whisk together. Gradually whisk in the remaining 3 tablespoons of olive oil to create a vinaigrette. Set aside.
- Broil the potatoes until they are heated through and turn golden, about 5 minutes. Set aside.
- Stir in 2 tablespoons of water into the remaining glaze in the skillet and bring to a simmer over high heat. Add the pork chops and any juices from the plate, then coat them with the glaze by turning them over a few times. Place the skillet back in the oven and broil until the glaze becomes bubbly and thick, and the pork chops are fully cooked, for about 2 minutes. (Ensure the pork chops reach an internal temperature of 60 °C when checked with an instant-read thermometer.)
- In the meantime, toss the salad greens in the bowl with the dressing until coated. Transfer the pork chops to a serving dish and pour the remaining glaze over them. Serve with the smashed potatoes and salad.
Summary:
- Calories: 2750 kcal
- Fat: 152 g
- Protein: 158 g
- Carbs: 181 g
- Potassium: 4971 mg
- Magnesium: 316 mg