Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ½-inch wedges. Halve, peel, and thinly slice shallot.

Roast the potatoes: Toss potatoes on one side of a baking sheet with a drizzle of oil, thyme, and a pinch of salt and pepper. Roast 12-13 minutes, toss, then continue roasting until golden brown, another 12-13 minutes.

Cook the pork: Heat a drizzle of oil in a large pan over medium-high heat. Season pork chops on all sides with salt and pepper. Add to pan and sear until golden brown and just barely cooked to desired doneness, 4-5 minutes per side. Remove from pan and set aside.

While pork cooks, toss broccoli in a medium bowl with a drizzle of oil and a pinch of salt and pepper. Spread on other side of baking sheet with potatoes. Roast until slightly crispy, 12-15 minutes.

Add shallots and a drizzle of oil to same pan you cooked pork in over medium heat. Toss until lightly caramelized, 4-5 minutes. Add balsamic vinegar and simmer until syrupy and reduced by half. Swirl in 1 TBSP jam and 1 TBSP water. Season with salt and pepper. Taste and add ½ tsp sugar, if preferred, to sweeten. Remove pan from heat and swirl in 1 TBSP butter.

When potatoes are almost done, add pork chops to pan with glaze over medium heat, and turn until thoroughly coated and heated through. Serve alongside broccoli and potatoes. Enjoy!