The couscous is the real show stopper! My alteration:With the leftover cherries, pit and halve them before placing them on the pork chops so the juice seeps into them while they cook. They taste divine!
Pork Chops with Cherry Couscous
In-season, sweet red cherries are a bountiful bargain, and they lend a wonderfully fresh, fruity element that pairs well with pork.
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Total: 39 Minutes
- 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
- 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
- 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.
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