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.
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/ serving 4 people
/ serving 4 people
Chicken Stock Concentrate
Wash and dry all produce. Bring 4 cups water to a boil in a medium pot. Halve, peel, and mince shallots. Zest and halve lemons. 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 2 cups for the couscous). Set aside.
Put couscous in a large bowl. Stir in scallion whites, half the shallots, and a pinch of salt and pepper. Pour in 2 cups boiling water and cover. Set aside.
Heat a large 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.
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.
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.