Cherry Balsamic Pork Chops

Melt half the garlic herb butter in a medium pot over medium-high heat. Add minced shallot and cook, stirring, until just softened, 2-3 minutes. Stir in ¾ cup water (1½ cups for 4 servings), half the stock concentrate, and a pinch of salt. Bring to a boil. Once boiling, add couscous, cover, and remove pot from heat. 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.

Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. Season 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 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. Add vinegar and simmer until slightly reduced, 30 seconds to 1 minute. Add jam, ⅓ cup water (½ cup for 4 servings), and remaining stock concentrate. Cook until thickened, 3-5 minutes. Season with salt, pepper, and up to ½ tsp sugar (1 tsp for 4). Turn off heat. Stir in 1 TBSP plain butter (2 TBSP for 4) until melted. Return pork to pan; turn to coat in sauce.