Tuesday: Pork Chops with Fresh Cherry Couscous
We are still enjoying fresh cherries here in Northern California and this is a great way to work them into a meal. Their tart, fruity flavor works perfectly with the bite of the green onion and the richness of the pork. It's a winning dish!
Serves: 4 Prep: 15 Cooking: 10
3 tablespoons olive oil
4 (6 oz) bone-in, center-cut pork chops
1 teaspoon salt,
1/4 teaspoon black pepper
1 cup couscous
3/4 cup boiling water
1 cup fresh cherries, pitted and chopped
1/2 cup green onions, sliced
1/3 cup dry-roasted almonds, slivered
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
Preheat pan to medium-high heat. I like to use my cast iron skillet.
Set a small pot with 1 cup of water to boil.
Brush 1 tablespoon olive oil evenly over both sides of pork, and sprinkle with ½ teaspoon salt and black pepper.
Place chops in skillet and cook for 4 minutes.
Flip the chops and remove pan from heat. Let sit for 2 minutes.
Remove from pan and let pork rest for 5 minutes.
Place dry couscous in a large bowl.
Add ¾ cup boiling water; cover and let stand for 5 minutes.
Uncover and fluff with a fork.
Stir in remaining 2 tablespoons oil, ½ teaspoon salt, chopped cherries, green onion, almonds, lemon zest and juice.
Toss to combine and serve under a pork chop.