Pork Chops with Balsamic-Peach Glaze, Roasted Sweet Potatoes and Broccoli

Updated:Apr 25,2014

SCwH-Pork Chops with Balsamic-Peach Glaze, Roasted Sweet Potatoes and Broccoli

Pork Chops with Balsamic-Peach Glaze,
Roasted Sweet Potatoes and Broccoli


American, Southern

4 servings

About $3.61 per serving

¼ cup + 1 tablespoon balsamic vinegar
2 garlic cloves or 2 teaspoons garlic from the jar, minced
1 tablespoon extra virgin olive oil
4 thin-cut, top loin pork chops (4 oz. each), visible fat removed
1 small head of broccoli or 2 cups broccoli florets, cut into bite size pieces
2 small sweet potatoes or 2 cups sweet potatoes, cut into bite size cubes
¼ teaspoon chili powder
1 teaspoon black pepper, divided
1 cup frozen, unsweetened or no sugar added peaches, thawed and chopped
½ cup sugar-free peach preserves
? teaspoon cayenne pepper
1 tablespoon fresh thyme leaves 1 teaspoon dried
Cooking spray

  1. Preheat oven to 350° F.
  2. In a medium mixing bowl, whisk together ¼ cup balsamic vinegar, garlic and olive oil. Reserve half of this mixture for vegetables. To half of the vinegar mixture, add pork chops. Cover and chill for 15-30 minutes.
  3. In a large mixing bowl, add vegetables, chili powder and ½ teaspoon. pepper and vinegar mixture and toss thoroughly to coat. Spread vegetables in one layer on a baking sheet coated with cooking spray. Roast for 35-40 minutes until potato is soft and broccoli begins to turn slightly crispy.
  4. In a small skillet over medium-low heat, stir together 1 tablespoon of balsamic vinegar, peaches, peach preserves, cayenne pepper and thyme. Heat, stirring frequently, until sauce begins to simmer.
  5. Remove pork chops from marinade and discard remaining liquid. Season with remaining pepper. Heat a large skillet over medium heat. Coat with cooking spray and add pork chops. Cook 2-3 minutes in each side, until cooked through.
  6. Serve with 1 cup of vegetables and ¼ sauce drizzled over each pork chop.

Cooking Tips: Thaw frozen peaches in refrigerator overnight or remove from bag and place into a bowl of lukewarm water for about 10 minutes and drain.

Per serving:
Total Fat6.0 g
Saturated Fat1.5 g
Trans Fat0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat3.0 g
Cholesterol 75 mg
Sodium113 mg
Carbohydrates44 g
Dietary Fiber4 g
Total Sugars24 g
Protein 28 g

Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.

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