home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Cherry-Drizzled Pork Chops

Cherry-Drizzled Pork Chops

with Couscous Salad

Read more

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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Boneless Pork Chops

1 ounce

Dried Cherries

1 ounce

Cherry Jam

½ cup



1 unit


1 unit


4 ounce

Grape Tomatoes

1 unit

Chicken Stock Concentrate

¼ ounce


2 unit


Not included in your delivery





1 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories552 kcal
Fat14 g
Saturated Fat4.5 g
Carbohydrate63 g
Sugar25 g
Dietary Fiber7 g
Protein45 g
Cholesterol94 mg
Sodium271 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.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Bring 2 cups water to boil in a small pot. Halve, peel, and dice shallot. Zest and halve lemon. 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 1 cup for later). Set aside.


Put couscous in a medium bowl. Stir in scallion whites, half the diced 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 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 and let rest 5 minutes.


Add remaining diced shallot to pan and cook until softened, about 1 minute. Stir in stock concentrate, jam, and half of the cherries and their steeping water. 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.