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

These pan-seared pork chops are elevated with a luscious cherry pan sauce that brings a perfect balance of sweet and tart flavors. The sauce, made with dried cherries and cherry jam, clings beautifully to the meat and adds a fruity finish that pairs wonderfully with the savory pork.

Alongside, a bright couscous salad loaded with grape tomatoes, scallions and fresh lemon zest provides a refreshing contrast. The fluffy couscous absorbs the citrusy dressing, making every bite a delightful mix of textures and tastes. This dish is quick enough for a weeknight but impressive enough for company.

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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 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

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 whites and greens separate. Finely chop the parsley.
2. Place the dried cherries in a small bowl and pour over just enough boiling water to cover them. Set aside to steep.
3. Put the couscous in a medium bowl. Stir in the scallion whites, half the minced shallot and a pinch of salt and pepper. Pour in 1 cup boiling water, cover and set aside.
4. Heat a drizzle of oil in a large pan over medium-high heat. Pat the pork chops dry with paper towels 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 for 5 minutes.
5. Reduce the heat under the pan to medium and add the remaining shallot. Cook until softened, about 1 minute. Stir in the chicken stock concentrate, cherry jam and half the steeped cherries along with all their steeping water. Bring to a simmer and let bubble until the sauce is reduced by half and coats a spoon. Season with salt and pepper.
6. Fluff the couscous with a fork. Toss with the grape tomatoes, scallion greens, lemon zest, remaining cherries and the juice of half the lemon. Season with salt, pepper and more 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 boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed; they may cook slightly faster than bone-in chops.

What can I substitute for cherry jam?

You can use any fruit jam such as raspberry or strawberry or even a spoonful of honey mixed with a splash of balsamic vinegar for a similar sweet-tart flavor.

Is there a gluten-free alternative for couscous?

Couscous is made from wheat and contains gluten. For a gluten-free option, use quinoa or rice. Adjust cooking time and liquid according to package instructions.