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.

Pork Chops with Cherry Couscous

Photo by Darla L.

  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons olive oil, divided

  • 4

    (6-ounce) bone-in center-cut pork chops

  • 1

    teaspoon salt, divided

  • ¼

    teaspoon freshly ground black pepper

  • Cooking spray

  • 1

    cup uncooked couscous

  • ¾

    cup boiling water

  • 1

    cup coarsely chopped pitted cherries

  • ½

    cup sliced green onions

  • 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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