Pork Chops with Cherry Couscous

Photo: John Autry; Styling: Leigh Ann Ross
In-season, sweet red cherries are a bountiful bargain, and they lend a wonderfully fresh, fruity element that pairs well with pork.

Yield:

4 servings (serving size: 1 pork chop and about 3/4 cup couscous)

Recipe from

Recipe Time

Hands-on: 19 Minutes
Total: 39 Minutes

Nutritional 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

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

Preparation

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.

Note:

Julianna Grimes,

July 2011