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

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

This Simple Cooking with Heart American/Southern recipe is a fantastic meal that gives a hefty boost to your veggie and fruit intake for the day.

Nutrition Facts

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

CaloriesCalories

346 Per Serving

ProteinProtein

28g Per Serving

FiberFiber

4g Per Serving

Cost Per ServingCost Per Serving

$3.61
×
Calories 346
Total Fat 6.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 75 mg
Sodium 113 mg
Total Carbohydrate 44 g
Dietary Fiber 4 g
Sugars 24 g
Protein 28 g

Ingredients

Servings  4  

  • 1/4 cup balsamic vinegar
  • 1 tsp. balsamic vinegar
  • 2 clove fresh garlic (minced) OR
  • 2 tsp. jarred, minced garlic
  • 1 Tbsp. extra virgin olive oil
  • 4 thinly sliced top loin pork chops (4 oz. each)
  • 1 head broccoli (cut into bite-size pieces) OR
  • 2 cups broccoli florets
  • 2 small sweet potatoes ( or 2 cups,)
  • 1/4 tsp. chili powder
  • 1 tsp. black pepper (divided use)
  • 1 cup frozen, unsweetened peaches (thawed, chopped)
  • 1/2 cup sugar-free peach preserves
  • ? tsp. cayenne pepper
  • 1 Tbsp. fresh thyme leaves OR
  • 1 tsp. dried thyme
  • non-stick Cooking spray

Directions

Tip: Click on step to mark as complete.

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

 

This Simple Cooking with Heart American/Southern recipe is a fantastic meal that gives a hefty boost to your veggie and fruit intake for the day.

Nutrition Facts

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

CaloriesCalories

346 Per Serving

ProteinProtein

28g Per Serving

FiberFiber

4g Per Serving

Cost Per ServingCost Per Serving

$3.61
×
Calories 346
Total Fat 6.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 75 mg
Sodium 113 mg
Total Carbohydrate 44 g
Dietary Fiber 4 g
Sugars 24 g
Protein 28 g

Ingredients

Servings  4  

  • 1/4 cup balsamic vinegar
  • 1 tsp. balsamic vinegar
  • 2 clove fresh garlic (minced) OR
  • 2 tsp. jarred, minced garlic
  • 1 Tbsp. extra virgin olive oil
  • 4 thinly sliced top loin pork chops (4 oz. each)
  • 1 head broccoli (cut into bite-size pieces) OR
  • 2 cups broccoli florets
  • 2 small sweet potatoes ( or 2 cups,)
  • 1/4 tsp. chili powder
  • 1 tsp. black pepper (divided use)
  • 1 cup frozen, unsweetened peaches (thawed, chopped)
  • 1/2 cup sugar-free peach preserves
  • ? tsp. cayenne pepper
  • 1 Tbsp. fresh thyme leaves OR
  • 1 tsp. dried thyme
  • non-stick Cooking spray

Directions

Tip: Click on step to mark as complete.

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