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Cherry-Drizzled Pork Chops

Cherry-Drizzled Pork Chops

with Tomato 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 lemon and tomatoes that get mixed in.

Allergens:Wheat

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

Total Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
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

(ContainsWheat)

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
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat14 g
Saturated Fat4 g
Carbohydrate73 g
Sugar28 g
Dietary Fiber5 g
Protein42 g
Cholesterol105 mg
Sodium300 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
Small pot
Zester
Small Bowl
Medium Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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 tomatoes. Trim, then thinly slice scallions, keeping greens and whites separate. Finely chop parsley.

2

Place dried cherries in a small bowl. Pour over just enough boiling water to cover cherries (you’ll need to save 1 cup boiling water for the couscous). Set aside.

3

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.

4

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.

5

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 about half. (TIP: The sauce is ready when it sticks to the back of a spoon.) Season with salt and pepper.

6

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.