Pork Chops with Cherry Couscous from Cooking Light – original recipe

This recipe sounded great, but since my grocery store isn’t carrying cherries yet, I substituted fresh cherries for dried ones. It came out great, and I think it might actually be an improvement!

My Version

  • 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
  • 3/4 cup coarsely chopped dried cherries
  • 1/2 cup sliced green onions
  • 1/3 cup dry-roasted almonds, chopped
  • grated lemon rind of 1 whole lemon
  • 2 tablespoons fresh lemon juice
  1. 1. Preheat grill-pan 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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