Cherry-Drizzled Pork Chops

Name: Cherry-Drizzled Pork Chops with Couscous Salad
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 4 ounce Grape Tomatoes; 2 unit Scallions; ¼ ounce Parsley; 1 ounce Dried Cherries; ½ cup Couscous; 12 ounce Pork Chops; 1 unit Chicken Stock Concentrate; 1 ounce Cherry Jam; 1 teaspoon Vegetable Oil; Salt; Pepper; 1 unit Lemon

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.

Allergens:

Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

/ 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.

Utensils

•Small pot

•Zester

•Small Bowl

•Bowl

•Large Pan

Instructions

PDF

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.