Pork Chops with Cherry Couscous is a dish where the flavors blend together very nicely. The lemon juice gives it a nice hint of freshness in the end. I loved the different textures and biting into the almonds and dried cherries. I’m a big fan of dried cherries. I pick up big bags of them all the time whenever I go to Sam’s Club.
Couscous is super easy to make too, and if you’ve never tried it before please do. At first, I thought that the there wouldn’t be enough liquid (3/4 cup of water) to cook the couscous all the way. That was actually plenty.
I’m trying to come up with my own logo and header for this site. I’ve been messing around a lot in Illustrator and finding a design based off a recipe card. I’m not sure why the colors are being messed with in this header image. Please bare with me while I try to figure it out.
Calories: 495 | Fat: 22.3g | Carbohydrate: 43.8g | Fiber: 5g | Protein: 29.7g
Ingredients from Cooking Light
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
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.