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Heartwarming Harmony: This Week's Delectable Recipe - Pork Chops with Balsamic-Peach Glaze, Roasted Sweet Potatoes, and Broccoli!

Indulge in the flavors of the American South with this Simple Cooking with Heart recipe! Elevate your daily veggie and fruit intake with this fantastic meal. A delectable creation brought to you by the American Heart Association, it's a savory delight that's as good for your taste buds as it is for your heart!

Ingredients for 4 servings

  • 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

  • 1/8 teaspoon cayenne pepper

  • 1 Tbsp. fresh thyme leaves OR 1 tsp. dried thyme

  • non-stick 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.

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