Cherry Balsamic Pork Chops

Melt half the garlic herb butter in a medium pot over medium-high heat. Add minced shallot. Cook, stirring, until just softened, 2-3 minutes. Stir in ¾ cup water, half the stock concentrate, and a pinch of salt. Bring to a boil. Add couscous, remove from heat, and cover. Keep covered until ready to serve.

Toss broccoli on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until browned and tender, 10-15 minutes.

Pat pork dry with paper towels; season all over with salt and pepper. Heat a 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 pork from pan and set aside, covered.

Heat another drizzle of oil in same pan over medium heat. Add sliced shallot and cook, stirring, until lightly browned, 4-5 minutes. Pour in vinegar and let simmer until slightly reduced, about 1 minute. Stir in jam, ½ cup water, and remaining stock concentrate. Simmer until thickened, 3-5 minutes. Season with salt, pepper, and ¼ tsp sugar (to taste). Turn off heat. Add 1 TBSP plain butter and stir until melted. Return pork to pan; flip to coat in sauce.