Cherry-Balsamic Pork Chops with Mashed Potatoes

Juicy seared pork chops meet a glossy tart cherry-balsamic pan sauce, creamy potatoes, and crisp-tender green beans in a coordinated 50-minute supper.

50 min

4 servings

Seared pork chops with glossy cherry-balsamic sauce beside mashed potatoes and green beans.

Ingredients

4 tsp olive oil, divided

1 1/2 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces

1 1/2 tsp kosher salt, divided

1/2 cup whole milk, warmed

3 tbsp unsalted butter, divided

4 bone-in pork chops

1/2 tsp freshly ground black pepper

1 small shallot, finely chopped

1 cup pitted tart cherries, fresh or frozen

1/3 cup low-sodium chicken stock

2 tbsp balsamic vinegar

1 tsp honey

12 oz green beans, trimmed

1/4 cup water

Equipment

Oven · Foil · Large skillet · Saucepan · Instant-read thermometer · Potato masher

Keep pork juicy

Check the thickest chop with an instant-read thermometer away from the bone. Rest it at least 3 minutes after it reaches 145 F.

Choose one potato finish

Roasted garlic adds mellow sweetness; prepared horseradish gives a quicker sharp finish. Use one branch rather than both.

Start the sides

01. Heat oven to 425 F. Roast the foil-wrapped, lightly oiled garlic head until soft, 30–35 minutes; skip it if using horseradish.

02. Cover potatoes with cool water, salt it, and simmer 15–18 minutes until a knife passes through the largest pieces easily.

Sear and rest

03. Pat chops dry and season both sides while the potatoes cook.

04. Sear in a shimmering skillet, 3–4 minutes per side, then turn as needed until the center reaches 145 F.

05. Rest at least 3 minutes on a clean plate and reserve the collected juices for the sauce.

Finish the sauce and sides

06. Soften shallot, then simmer cherries, stock, balsamic, and honey until glossy and spoon-coating; stir in the resting juices.

07. Mash drained potatoes with warm milk, butter, and roasted garlic, or prepared horseradish in its place.

08. Blister beans, add water, cover until crisp-tender, and evaporate the excess.

09. Plate potatoes and beans, add a chop, and spoon warm sauce over each serving.