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

These pan-seared pork chops are elevated with a luscious cherry pan sauce that balances sweet and savory flavors. The sauce, made with dried cherries and cherry jam, reduces to a glossy finish that clings beautifully to the meat. Paired with a refreshing tomato couscous salad tossed with lemon and scallions, this dish is a delightful twist on a classic pork dinner.

Ready in just 35 minutes, this recipe is perfect for a quick weeknight meal that feels special. The couscous salad comes together while the pork rests and the pan sauce is made in the same skillet, minimizing cleanup. Serve the pork over the couscous and drizzle generously with the cherry sauce for a burst of fruity flavor in every bite.

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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 cut it in half. 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 just enough boiling water over them to cover. Set aside to soften. Reserve the remaining boiling water for the couscous.
3. Put the couscous in a medium bowl. Stir in the scallion whites, half of the minced shallot and a pinch of salt and pepper. Pour in 1 cup of boiling water, cover the bowl and let sit until the couscous is tender, about 5 minutes.
4. Heat a drizzle of oil in a large pan over medium-high heat. Pat the pork chops dry with a paper towel and season all over with salt and pepper. Add the chops to the pan and cook until golden and cooked through, 3-6 minutes per side depending on thickness. Transfer to a plate and let rest for a few minutes.
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 the softened dried cherries along with their soaking liquid. Bring to a simmer and cook until the sauce has reduced by about half and coats the back of a spoon, about 3-4 minutes. Season with salt and pepper to taste.
6. Fluff the couscous with a fork. Stir in the halved tomatoes, scallion greens, remaining dried cherries (if any), lemon zest and a squeeze of lemon juice. For extra richness, you can add a tablespoon of butter. Season with salt, pepper and more lemon juice if desired. Divide the couscous between plates, top with the pork chops and drizzle with the cherry pan sauce. 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 chops.

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?

The recipe contains wheat from the couscous. Use gluten-free couscous or quinoa instead to make it gluten-free.