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)
Total:
Cost per Serving: $2.39
Recipe from Cooking Light

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Recipe Time

Hands On: 19 Minutes
Total: 39 Minutes

Nutritional Information

Amount per serving
  • Calories: 495
  • Fat: 22.3g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 13.4g
  • Polyunsaturated fat: 3.3g
  • Protein: 29.7g
  • Carbohydrate: 43.8g
  • Fiber: 5g
  • Cholesterol: 66mg
  • Iron: 2mg
  • Sodium: 683mg
  • Calcium: 76mg

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. 1. Preheat grill to medium-high heat.
  2. 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. 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.
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