Cherry-Drizzled Pork Chops

Name: Cherry-Drizzled Pork Chops with Tomato Couscous Salad
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Shallot; 1 unit Lemon; 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

with Tomato Couscous Salad

Recipe Development TeamPublished on March 22, 2018

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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 lemon and tomatoes that get 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

1 unit

Shallot

1 unit

Lemon

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

Not included in your delivery

1 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2050 kJ

Calories490 kcal

Fat8 g

Saturated Fat2 g

Carbohydrate67 g

Sugar29 g

Dietary Fiber7 g

Protein43 g

Cholesterol90 mg

Sodium330 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

•Medium Bowl

•Large Pan

•Paper Towel

Instructions

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.

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, half the shallot, 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 medium-high heat. Pat pork 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 set aside to rest a few minutes.

Reduce heat under pan to medium and add remaining shallot. Cook until softened, about 1 minute. Stir in stock concentrate, jam, and half the cherries along with all of their steeping water. Give everything 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, then toss in tomatoes, scallion greens, remaining cherries, lemon zest, and a squeeze or two of lemon juice. (TIP: For extra flavor, add 1 TBSP butter before tossing.) Season with salt, pepper, and more lemon juice (to taste). Divide between plates and top with pork. Drizzle with pan sauce and garnish with parsley.