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

Sweet and savory come together beautifully in this dish featuring pan-seared pork chops draped in a luscious cherry sauce. The sauce, made with dried cherries and cherry jam, adds a fruity depth that perfectly complements the juicy pork. Paired with a bright couscous salad tossed with grape tomatoes, scallions and lemon, every bite is a balance of flavors and textures.

This recipe is designed for home cooks looking for a simple yet impressive meal. The cherry sauce comes together quickly in the same pan used for the pork, making cleanup a breeze. Serve the pork over the couscous salad and drizzle with the sauce for a restaurant-quality dinner at home.

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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 of water to a boil in a small pot. Halve, peel and mince the shallot. Zest the lemon, then halve it. 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 and pour in just enough boiling water to cover them. Set aside to steep. (Reserve 1 cup of the boiling water for the couscous.)
3. In a medium bowl, combine the couscous, scallion whites, half the minced shallot and a pinch of salt and pepper. Pour in 1 cup of boiling water, stir and cover the bowl. Let sit until the couscous is tender, about 5 minutes.
4. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Pat the pork chops dry with a paper towel and season generously with salt and pepper on both sides. Add to the hot pan and cook until golden brown and cooked through, 3-6 minutes per side (depending on thickness). Transfer the pork to a plate and let rest.
5. Reduce the heat under the pan to medium. Add the remaining shallot and cook until softened, about 1 minute. Stir in the chicken stock concentrate, cherry jam and half the steeped cherries along with their soaking liquid. Bring to a simmer and cook until the sauce thickens and reduces by half, about 2-3 minutes. Season with salt and pepper to taste. The sauce is ready when it coats the back of a spoon.
6. Fluff the couscous with a fork. Toss in the halved tomatoes, scallion greens, remaining cherries, lemon zest and a squeeze or two of lemon juice. Season with salt, pepper and more lemon juice if desired. Divide the couscous salad between plates, top with the rested pork chops, drizzle with the cherry pan sauce and garnish with chopped 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 than bone-in.

What can I substitute for cherry jam?

You can use any fruit jam, such as raspberry or strawberry, for a similar sweet-tart flavor.

Can I make this recipe gluten-free?

Yes, use gluten-free couscous (or quinoa) and ensure the stock concentrate is gluten-free.