Cherry-Drizzled Pork Chops with Lemon Couscous Salad

These pan-seared pork chops are elevated with a luscious cherry pan sauce that balances sweet and savory. Dried cherries and cherry jam create a double dose of fruity flavor, while a bright couscous salad with grape tomatoes, scallions and lemon zest adds freshness and texture.

Perfect for a weeknight dinner that feels special, this dish comes together in about 35 minutes. The sauce is the star-be sure to drizzle plenty over the couscous salad for a delightful contrast of tart and sweet.

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Ingredients

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Cherry JamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring 2 cups water to a boil in a small pot. Zest and halve the lemon. Halve the grape tomatoes. Trim and thinly slice the scallions, keeping the white and green parts separate. Finely chop the parsley.
2. Place the dried cherries in a small bowl. Pour just enough boiling water over them to cover (reserve 1 cup of the boiling water for the couscous). Set aside.
3. Put the couscous in a medium bowl. Stir in the scallion whites and a pinch of salt and pepper. Pour in 1 cup of the reserved boiling water and cover. Set aside.
4. Heat a drizzle of vegetable oil in a large pan over high heat. Pat the pork chops dry with a paper towel and season all over with salt and pepper. Add to the pan and cook to desired doneness, 3-6 minutes per side. Remove from the pan and let rest 5 minutes.
5. Add the chicken stock concentrate, cherry jam and half of the dried cherries along with their steeping water to the same pan over medium heat. Stir to combine, then bring to a simmer and cook until reduced by half (the sauce is ready when it coats a spoon). Season with salt and pepper.
6. Fluff the couscous with a fork. Toss with the grape tomatoes, scallion greens, lemon zest, the remaining dried cherries and the juice of half a lemon. Season with salt, pepper and additional lemon juice to taste. Divide the couscous between plates, top with the pork chops, drizzle with the pan sauce and garnish with parsley.

Recipe Tips

FAQ

Can I use fresh cherries instead of dried?

Dried cherries are key for texture and concentrated flavor, but you can substitute fresh cherries if you adjust the cooking time. Add fresh cherries with the jam and simmer until they soften.

What can I substitute for couscous?

Quinoa or orzo work well as substitutes. Cook according to package directions and toss with the same salad ingredients.

How do I know when the pork chops are done?

Use an instant-read thermometer: 145°F (63°C) for medium-rare, 160°F (71°C) for medium. Let rest 5 minutes before serving.