Pan-Seared Pork Chops with Cherry Pan Sauce and Tomato Couscous Salad

This recipe takes pork chops to the next level with a luscious cherry pan sauce made from both dried cherries and cherry jam. The sweet-tart sauce perfectly complements the savory, juicy pork, while a bright couscous salad with grape tomatoes, scallions and lemon adds freshness and texture.

It’s a quick and satisfying weeknight dinner that feels special enough for company. The couscous salad comes together in minutes and the pan sauce is ready while the pork rests. A sprinkle of fresh parsley finishes the dish.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

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 ounce 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

Instructions

1. Wash and dry all produce. Bring 2 cups water to a boil in a small pot. Halve, peel and mince the shallot. Zest and halve the lemon. Halve the grape tomatoes. Trim and thinly slice the scallions, keeping greens and whites separate. Finely chop the parsley.
2. Place dried cherries in a small bowl. Pour just enough boiling water over to cover them (reserve 1 cup of the boiling water for the couscous). Set aside.
3. Put couscous in a medium bowl. Stir in scallion whites, half the minced 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 chops dry with 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 pan and let rest 5 minutes.
5. Reduce heat under pan to medium and add remaining shallot. Cook until softened, about 1 minute. Stir in stock concentrate, cherry jam and half the cherries along with all their steeping water. Stir to combine, bring to a simmer and let bubble until reduced by half (the sauce should coat a spoon). Season with salt and pepper.
6. Fluff couscous with a fork. Add grape tomatoes, scallion greens, lemon zest, remaining cherries and juice from one lemon half. Toss to combine. Season with salt, pepper and more lemon juice if desired. Divide couscous between plates, top with pork chops, drizzle with pan sauce and garnish with parsley.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed; they may cook faster.

Can I substitute fresh cherries for dried?

Dried cherries provide concentrated flavor and rehydrate in the sauce. Fresh cherries can be used but may need longer cooking and less added liquid.

What can I use instead of couscous?

Quinoa or orzo are good substitutes. Cook according to package directions and adjust liquid accordingly.