Cherry-Drizzled Pork Chops
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Cherry-Drizzled Pork Chops

Cherry-Drizzled Pork Chops

with Couscous Tomato 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.


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

Total Time35 minutes


serving amount

1 unit


1 unit


4 ounce

Grape Tomatoes

2 unit


¼ ounce


1 ounce

Dried Cherries

½ cup


(Contains Wheat)

12 ounce

Pork Chops

1 unit

Chicken Stock Concentrate

1 ounce

Cherry Jam

Not included in your delivery

1 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat14 g
Saturated Fat4.5 g
Carbohydrate63 g
Sugar25 g
Dietary Fiber7 g
Protein45 g
Cholesterol95 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.


Small pot
Small Bowl
Large Pan
Paper Towel



Wash and dry all produce. Bring 2 cups water to a boil in a small pot. Halve, peel, and mince shallot. Zest and halve lemon. Halve grape tomatoes. Trim, then thinly slice scallions, keeping greens and whites separate. Finely chop parsley.

Plump Cherries

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.

Make Couscous

Put couscous in a medium bowl. Stir in scallion whites, half the shallot, and a pinch of salt and pepper. Pour in 1 cup boiling water and cover. Set aside.

Cook Pork Chops

Heat a drizzle of oil in a large pan over medium-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.

Make Pan Sauce

Reduce heat under pan to medium and add remaining shallots. Cook until softened, about 1 minute. Stir in stock concentrates, jam, and half the cherries along with all of their steeping water. 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.

Finish and Plate

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 more lemon juice (to taste). Divide couscous between plates and top with pork chops. Drizzle with pan sauce and garnish with parsley.