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

Looking for a healthy, flavour-packed dinner that feels gourmet yet simple to prepare? These pork chops with a tangy balsamic-peach glaze are the perfect answer. Paired with roasted sweet potatoes and crispy broccoli, this dish balances sweet, savoury, and spicy elements in one satisfying plate.

Ingredients (Serves 4)

• ¼ cup balsamic vinegar

• 1 tbsp balsamic vinegar (separated)

• 2 cloves fresh garlic (minced)

• 1 tbsp extra virgin olive oil

• 1 tsp black pepper (divided use)

• ½ cup sugar-free peach preserves

• 1 tsp dried thyme

• 1 tsp cayenne pepper

• 1 head broccoli (cut into bite-size pieces)

• 4 thinly sliced top loin pork chops (100g each)

• 1 cup frozen unsweetened peaches (thawed, chopped)

• 2 sweet potatoes

• ¼ tsp chili powder

Instructions

1. Preheat oven to 180°C.

2. In a bowl, whisk ¼ cup balsamic vinegar, garlic and olive oil together. Reserve half for the vegetables. Add pork chops to the other half, cover and chill for 15–30 minutes.

3. Toss vegetables, chili powder, and ½ tsp pepper in the remaining vinegar mixture. Mix thoroughly.

4. Spread vegetables on a baking sheet lined with cooking spray. Roast for 35–40 minutes until sweet potatoes are tender and broccoli turns slightly crispy.

5. In a skillet over medium-low heat, combine 1 tbsp balsamic vinegar, peaches, peach preserves, cayenne, and thyme. Stir until sauce begins to simmer.

6. Remove pork chops from marinade, discard liquid, and season with remaining pepper.

7. Heat a skillet with cooking spray over medium heat. Cook pork chops 2–3 minutes on each side until cooked through.

8. Serve with 1 cup of vegetables and drizzle ¼ of the peach glaze over each pork chop.

Key Takeaway

This recipe transforms everyday pork chops into a healthy, elegant meal with a sweet-and-savory glaze. It’s quick enough for weeknights yet impressive enough for guests—proving that balanced eating doesn’t have to mean boring. PRIME