Savory Pork Chops with Cherry Pan Sauce and Couscous Tomato Salad

This recipe brings together savory and sweet in the most delicious way. Pan-seared pork chops are finished with a rich cherry pan sauce made from dried cherries and cherry jam, creating a glossy, flavorful topping that complements the meat perfectly.

On the side, a light couscous salad with grape tomatoes, scallions and lemon zest adds freshness and a tangy contrast. It’s a complete meal that feels special but comes together in under an hour.

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Ingredients

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

1 cup CouscousView ingredient guideLike ingredientDislike ingredient

24 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Cherry JamView ingredient guideLike ingredientDislike ingredient

2 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 4 cups water to a boil in a medium pot. Halve, peel and mince shallots. Zest and halve lemons. Halve grape tomatoes. Trim and thinly slice scallions, keeping greens and whites separate. Finely chop parsley.
2. Place dried cherries in a small bowl. Pour over just enough boiling water to cover cherries (you’ll need to save 2 cups for the couscous). Set aside.
3. Put couscous in a large bowl. Stir in scallion whites, half the shallots and a pinch of salt and pepper. Pour in 2 cups boiling water and cover. Set aside.
4. Heat a large drizzle of oil in a large pan over medium-high heat. Pat pork chops dry with a paper towel. Season all over with salt and pepper. Add to 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 shallots. Cook until softened, about 1 minute. Stir in stock concentrates, jam and half the cherries along with all of their steeping water. Give mixture a stir to combine, then bring to a simmer and let bubble until reduced by half. (TIP: The sauce is ready when it sticks to a spoon.) Season with salt and pepper.
6. Fluff couscous with a fork. Toss with grape tomatoes, scallion greens, lemon zest, remaining cherries and juice of half a lemon. Season with salt, pepper and lemon juice (to taste). Divide couscous between plates and 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, since they may cook faster.

What can I substitute for cherry jam?

You can use any red fruit jam like raspberry or strawberry or even a bit of balsamic glaze for a different twist.

Is this recipe gluten-free?

Couscous is made from wheat, so it contains gluten. For a gluten-free version, substitute with quinoa or rice.