This one is definitely not something we were excited about since neither of us like couscous, nor do we like cherries. My husband was still not a fan of the couscous, but he did like the pork chops with the cherry sauce. I thought the couscous was ok and I also liked the cherry pork chop.
Start by putting 2 C of water in a pot on the stove over high heat. While you are waiting for that to boil, zest and half a small lemon, half lengthwise 4 oz of grape tomatoes, thinly slice 2 green onions (keeping the greens separate from the whites), and finely chop about 1/4 oz parsley. Place 1 oz dried cherries in a small bowl. In a medium bowl, place 1/2 C couscous, scallion whites, and a pinch of salt and pepper. Once boiling, pour just enough water over the cherries to cover them, then pour 1 C over the couscous. Cover and let sit till the rest is done.
Heat a drizzle of olive oil in a medium skillet over medium high heat. Pat dry 2 thin pork chops, then salt and pepper both sides. Add to the pan, and cook 3-6 minutes per side. Remove from the pan and let rest 5 minutes while you cook the sauce.
To the pan you just took the chops out of, add 1 oz chicken stock concentrate, 1 oz cherry jam, and half the cherries with the steeping water. Stir to combine, then bring to a simmer and let bubble till it reduces by half, then season with salt and pepper. The sauce is ready when it sticks to the spoon.
While that is simmering, fluff the couscous with a fork, then add grape tomatoes, scallion greens, lemon zest, remaining cherries, and juice of half the lemon. Season with salt and pepper, then stir to combine.
Layer a nice bed of the couscous salad, top with a pork chop, and then drizzle the sauce over the top. Garnish with parsley and enjoy!