Cherry-Drizzled Pork Chops
with Couscous Salad
A cherry on top isn’t just for sundaes; we’re using the fruit to dress savory pork chops in this recipe. You’ll be making a pan sauce that features both dried cherries and cherry jam for double the fruity fun. Make sure to get a little of it on the couscous salad—that sweetness is the perfect complement to the tartness of the lemons and tomatoes that are mixed in.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Grape Tomatoes
2 unit
Scallions
¼ ounce
Parsley
1 ounce
Dried Cherries
½ cup
Couscous
(Contains Wheat)
12 ounce
Pork Chops
1 unit
Chicken Stock Concentrate
1 ounce
Cherry Jam
1 unit
Lemon
Not included in your delivery
1 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring 2 cups water to a boil in a small pot. Zest and halve lemon. Halve grape tomatoes. Trim and thinly slice scallions, keeping greens and whites separate. Finely chop parsley.
Place dried cherries in a small bowl. Pour over just enough boiling water to cover cherries (you’ll need to save 1 cup for the couscous). Set aside.
Put couscous in a medium bowl. Stir in scallion whites and a pinch of salt and pepper. Pour in 1 cup boiling water and cover. Set aside.
Heat a drizzle of oil in a large pan over high heat. Pat pork chops dry with a paper towel. Season all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and let rest 5 minutes.
Add stock concentrate, jam, and half the cherries along with their steeping water to same pan over medium heat. Give mixture a stir to combine, then bring to a simmer and let bubble until reduced by half. (TIP: the sauce is ready when it sticks to a spoon.) Season with salt and pepper.
Fluff couscous with a fork. Toss with grape tomatoes, scallion greens, lemon zest, remaining cherries, and juice of half a lemon. Season with salt, pepper, and lemon juice (to taste). Divide couscous between plates and top with pork chops. Drizzle with pan sauce and garnish with parsley.
