• 1/4 cup Olive the Best 18 yr Traditional balsamic vinegar
  • 1 tsp. balsamic vinegar
  • 2 clove fresh garlic (minced) OR
  • 2 tsp. jarred, minced garlic
  • 1 Tbsp. Olive the Best Arbequina 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 tsp. cayenne pepper
  • 1 Tbsp. fresh thyme leaves OR
  • 1 tsp. dried thyme
  • non-stick cooking spray

Nutrition Info:

3.61 Price per serving
346 Calories per serving
1.5 g Sat. Fat per serving
113 mg Sodium per serving

Quick Tips:

Thaw frozen peaches in refrigerator overnight or remove from bag and place into a bowl of lukewarm water for about 10 minutes and drain.


  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.

Recipe copyright © 2016 American Heart Association. Click here to see original recipe. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.