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Pork Chops with Cherry Couscous

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 19 mins
Total time 39 mins
Yield 4 servings (serving size: 1 pork chop and about 3/4 cup couscous)
In-season, sweet red cherries are a bountiful bargain, and they lend a wonderfully fresh, fruity element that pairs well with pork.

Ingredients

  • 3 tablespoons olive oil, divided
  • 4 (6-ounce) bone-in center-cut pork chops
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 cup uncooked couscous
  • 3/4 cup boiling water
  • 1 cup coarsely chopped pitted cherries
  • 1/2 cup sliced green onions
  • 1/3 cup dry-roasted almonds, chopped
  • 2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice

Nutrition Information

  • calories 495
  • fat 22.3 g
  • satfat 3.6 g
  • monofat 13.4 g
  • polyfat 3.3 g
  • protein 29.7 g
  • carbohydrate 43.8 g
  • fiber 5 g
  • cholesterol 66 mg
  • iron 2 mg
  • sodium 683 mg
  • calcium 76 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Brush 1 tablespoon olive oil evenly over both sides of pork, and sprinkle evenly with 1/2 teaspoon salt and black pepper. Place pork on a grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Let pork stand for 5 minutes.

  3. Place couscous in a large bowl. Add 3/4 cup boiling water; cover and let stand for 5 minutes. Uncover and fluff with a fork. Stir in remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, cherries, and remaining ingredients. Serve with pork.