Cherry Balsamic Pork Chops with Green Beans & Thyme-Roasted Potatoes

Step 1

• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice shallot.

Step 2

• Toss potatoes on a baking sheet with a large drizzle of oil, thyme, and a big pinch of salt and pepper. • Roast on middle rack, tossing halfway through, until browned and tender, 20-25 minutes.

Step 3

• While potatoes roast, pat pork* dry with paper towels and season all over with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; remove from pan and set aside.

Step 4

• While pork cooks, toss green beans on a second baking sheet with a large drizzle of oil and a pinch of salt and pepper. • Roast on top rack until browned and tender, 10-12 minutes.

Step 5

• Meanwhile, heat a drizzle of oil in pan used for pork over medium heat. Add shallot; cook, stirring, until lightly browned, 4-5 minutes. • Stir in vinegar; simmer until slightly reduced, 30-60 seconds. • Add jam and 1⁄3 cup water (½ cup for 4 servings). Cook until thickened, 3-5 minutes. Season with salt, pepper, and up to ½ tsp sugar (1 tsp for to taste. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for until melted. • Return pork to pan; turn to coat in sauce.

Step 6

• Divide pork, potatoes, and green beans between plates. Top pork with any remaining sauce and serve.