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

This recipe brings together savory pork chops and a luscious cherry pan sauce for a dinner that feels special but comes together quickly. The sauce, made with dried cherries and cherry jam, adds a double dose of fruity flavor that perfectly complements the rich pork.

Alongside, a simple couscous salad with grape tomatoes, scallions and lemon zest provides a fresh, tangy contrast. A little of that cherry sauce drizzled over the couscous ties everything together beautifully.

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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 of 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 the white and green parts separate. Finely chop the parsley.
2. Place the dried cherries in a small bowl. Pour enough boiling water over them to just cover (you’ll need to reserve 1 cup of boiling water for the couscous). Set aside.
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 and cover the bowl. Set aside.
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 to the pan and cook until 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 stock concentrate, cherry jam and half of the dried cherries along with all of their steeping water. Stir to combine, then bring to a simmer and cook until the sauce has reduced by half (it should coat a spoon). Season with salt and pepper.
6. Fluff the couscous with a fork. Add the grape tomatoes, scallion greens, lemon zest, remaining dried cherries and the juice from one lemon half. Toss to combine. Season with salt, pepper and more lemon juice if desired. 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, since they may cook faster than bone-in.

What can I substitute for cherry jam?

You can use any fruit jam like raspberry or strawberry or even a bit of honey mixed with extra dried cherries.

Can I make this recipe gluten-free?

Yes, use gluten-free couscous (or quinoa) and ensure the stock concentrate is gluten-free. The rest of the ingredients are naturally gluten-free.