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

This summery main course offers a hefty boost to your veggie and fruit intake for the day.

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
• 1/8 teaspoon cayenne pepper
• 1 Tbsp. fresh thyme leaves OR 1 tsp. dried thyme
• non-stick cooking spray

Directions

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, 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 on 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.

Source: American Heart Association