Rating: 4 stars
18 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

In-season, sweet red cherries are a bountiful bargain, and they lend a wonderfully fresh, fruity element that pairs well with pork.

Julianna Grimes
Recipe by Cooking Light July 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
19 mins
total:
39 mins
Yield:
4 servings (serving size: 1 pork chop and about 3/4 cup couscous)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

  • 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.

Nutrition Facts

495 calories; fat 22.3g; saturated fat 3.6g; mono fat 13.4g; poly fat 3.3g; protein 29.7g; carbohydrates 43.8g; fiber 5g; cholesterol 66mg; iron 2mg; sodium 683mg; calcium 76mg.
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