Cherry Balsamic Pork Chops

• Toss green beans on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. • Roast on top rack until browned and tender, 10-12 minutes.

• While green beans roast, melt 1 TBSP butter in a small pot over mediumhigh heat. Add couscous and half the thyme (all for 4 servings); cook, stirring, until toasted and fragrant, 1 minute. • Stir in ¾ cup water (1½ cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, pat pork* dry with paper towels and season all over with salt and pepper. • Heat a large 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.

• Heat a drizzle of oil in pan used for pork over medium heat. Add sliced onion; cook, stirring, until lightly browned, 4-5 minutes. • Stir in vinegar; simmer until slightly reduced, 30-60 seconds. • Add jam and 1⁄3 cup water (½ cup for 4 servings). Cook until thickened, 3-5 minutes. Season with salt, pepper, and up to ½ tsp sugar (1 tsp for 4) to taste. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. • Return pork to pan; turn to coat in sauce.