HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCherry Drizzled Pork Chops
Cherry-Drizzled Pork Chops

Cherry-Drizzled Pork Chops

with Couscous Salad

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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.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Grape Tomatoes

2 unit


¼ ounce


1 ounce

Dried Cherries

½ cup



12 ounce

Pork Chops

1 unit

Chicken Stock Concentrate

1 ounce

Cherry Jam

1 unit


Not included in your delivery

1 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2343 kJ
Calories560 kcal
Fat14 g
Saturated Fat4.5 g
Carbohydrate65 g
Sugar22 g
Dietary Fiber5 g
Protein48 g
Cholesterol100 mg
Sodium270 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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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.