Tender Cherry-Balsamic Pork Chops with Herb-Roasted Carrots & Green Beans.
Description
These juicy pork chops are bathed in a lightly sweetened cherry-balsamic glaze (with no-sugar-added preserves and a hint of turmeric) and paired with oven-roasted carrots and green beans tossed in extra-virgin olive oil and fresh herbs. Small tweaks—like low-sodium soy sauce, fresh cherries, and ghee—help reduce inflammation and water retention without sacrificing any of the rich, comforting flavors.
Protein
Fats & Oils
Sauce
Vegetables
Seasonings & Garnish
Instructions
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Prep & Preheat
Adjust your oven rack to the middle position and preheat to 425 °F. Trim, peel, and cut 9 oz carrots on the diagonal into ½″-thick pieces. Trim 6 oz green beans. Finely chop 2 cloves garlic.
Make sure your oven is fully heated before roasting.
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Roast Carrots
Toss the carrots on one side of a baking sheet with 2 tsp extra-virgin olive oil, a pinch of kosher salt, and black pepper. Roast on the middle rack until they begin to soften, about 12 minutes.
Shake the pan halfway through to ensure even browning.
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Add & Roast Green Beans
Remove the pan from the oven. On the empty side, toss the green beans with 2 tsp olive oil, salt, and pepper. Return to the middle rack and roast until the carrots are golden and the beans are tender, about 12–15 minutes more.
You can overlap veggies slightly but avoid overcrowding.
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Sear Pork Chops
Pat 2 pork chops (5 oz each) dry and season all over with salt and pepper. In a large skillet over medium-high heat, warm a drizzle of olive oil and 1 TBSP unsalted butter until shimmering. Add the chops and sear 3–4 minutes per side, until an instant-read thermometer reads 145 °F. Transfer to a plate and wipe out the pan.
Let the pan get hot before adding chops—you want a good sizzle.
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Make the Sauce
Reduce heat to medium. Add a drizzle of olive oil, then the garlic; cook until fragrant, about 30 seconds. Stir in 1 TBSP balsamic vinegar, 1 TBSP no-sugar cherry preserves (or ¼ cup mashed fresh cherries), 1 TBSP low-sodium soy sauce, 1 tsp chicken stock concentrate + ¼ cup water, 1 TBSP ketchup, ½ tsp brown sugar, and ⅛ tsp turmeric. Cook, stirring, until thickened, 2–3 minutes. Off heat, stir in 1 TBSP unsalted butter until melted. Season with salt & pepper to taste. If you’re salt-sensitive (as lymphedema/lipedema can make you), feel free to skip the extra salt.
If the sauce thickens too much, stir in a splash more water.
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Finish & Serve
Return the chops to the skillet and spoon the sauce over to coat. Transfer the meat to a cutting board and let rest 3–5 minutes. Thinly slice the chops and divide between plates with the roasted vegetables. Spoon any extra sauce over the meat and garnish with chopped fresh parsley or rosemary.
Resting ensures juicier chops—and gives you time to set the table!