Categories: Meals
Ingredients
- 2 Shallot
- 2 Lemon
- 8 ounce Grape Tomatoes
- 4 Scallions
- 1/2 ounce Parsley
- 2 ounce Dried Cherries
- 1 cup Couscous
- 24 ounce Pork Chops
- 2 Chicken Stock Concentrate
- 2 ounce Cherry Jam
- 2 teaspoon Vegetable Oil*
- Salt*
- Pepper*
Directions
-
Wash and dry all produce. Bring 2 cups water to a boil in a small pot. Halve, peel, and mince shallot. Zest and halve lemon. Halve grape tomatoes. Trim, then thinly slice scallions, keeping greens and whites separate. Finely chop parsley.
-
Place dried cherries in a small bowl. Pour over just enough boiling water to cover cherries (you’ll need to save 1 cup for the couscous). Set aside.
-
Put couscous in a medium bowl. Stir in scallion whites, half the shallot, and a pinch of salt and pepper. Pour in 1 cup boiling water and cover. Set aside.
-
Heat a 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.
-
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.
-
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 more lemon juice (to taste). Divide couscous between plates and top with pork chops. Drizzle with pan sauce and garnish with parsley.