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Cherry-Drizzled Pork Chops

Cherry-Drizzled Pork Chops

with Couscous Tomato Salad

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Rated 3.3 / 4out of 657 ratings
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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.

Allergens:Wheat

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Shallot

2 unit

Lemon

8 ounce

Grape Tomatoes

4 unit

Scallions

¼ ounce

Parsley

2 ounce

Dried Cherries

1 cup

Couscous

(ContainsWheat)

24 ounce

Pork Chops

2 unit

Chicken Stock Concentrate

2 ounce

Cherry Jam

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Zester
Small Bowl
Large Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

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.

Plump Cherries
Plump Cherries
2

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.

Make Couscous
Make Couscous
3

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.

Cook Pork Chops
Cook Pork Chops
4

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.

Make Pan Sauce
Make Pan Sauce
5

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
Finish and Plate
6

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.