You're currently using an unsupported browser, which may impact the sites display and prevent key functionality. Update your browser now for greater security, speed, and the best experience on this site. View supported browsers.
You're currently using an unsupported browser, which may impact the sites display and prevent key functionality. Update your browser now for greater security, speed, and the best experience on this site. View supported browsers.
Place couscous in a medium bowl.
Pour broth in a medium saucepan, cover, and bring to a boil over high heat. Remove from heat, pour broth into the bowl with the couscous, and stir. Cover tightly with aluminum foil and let stand for 10 minutes, then fluff with a fork.
Meanwhile, peel and mince onion. Peel and mince garlic.
Return saucepan to medium heat. Once the saucepan is hot, add oil and swirl to coat the bottom.
Add onions and garlic to the saucepan and cook, stirring occasionally, until softened, 3-4 minutes.
Add cherries, vinegar, and salt to the saucepan. Cook, stirring occasionally, until cherries have softened and balsamic is slightly reduced, 8-10 minutes. Cover and remove from heat.
Meanwhile, preheat a large skillet over medium-high heat.
Pat pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.
Once the skillet is hot, add oil and swirl to coat the bottom.
Place chops in the skillet and cook, flipping once, until browned and cooked through, 6-7 minutes. Remove to a clean plate and cover with foil.
Meanwhile, wash, dry, and trim green beans.
Wipe the skillet clean with paper towels and return to medium heat.
Once the skillet is hot, add oil and swirl to coat the bottom. Add green beans and season with salt and pepper. Cook, tossing frequently, until bright green and tender-crisp, 4-5 minutes.
Slice pork chops against the grain.
To serve, divide couscous, green beans, and pork chops between plates. Top chops with cherry sauce and enjoy!
Place couscous in a medium bowl.
Pour broth in a medium saucepan, cover, and bring to a boil over high heat. Remove from heat, pour broth into the bowl with the couscous, and stir. Cover tightly with aluminum foil and let stand for 10 minutes, then fluff with a fork.
Meanwhile, peel and mince onion. Peel and mince garlic.
Return saucepan to medium heat. Once the saucepan is hot, add oil and swirl to coat the bottom.
Add onions and garlic to the saucepan and cook, stirring occasionally, until softened, 3-4 minutes.
Add cherries, vinegar, and salt to the saucepan. Cook, stirring occasionally, until cherries have softened and balsamic is slightly reduced, 8-10 minutes. Cover and remove from heat.
Meanwhile, preheat a large skillet over medium-high heat.
Pat pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.
Once the skillet is hot, add oil and swirl to coat the bottom.
Place chops in the skillet and cook, flipping once, until browned and cooked through, 6-7 minutes. Remove to a clean plate and cover with foil.
Meanwhile, wash, dry, and trim green beans.
Wipe the skillet clean with paper towels and return to medium heat.
Once the skillet is hot, add oil and swirl to coat the bottom. Add green beans and season with salt and pepper. Cook, tossing frequently, until bright green and tender-crisp, 4-5 minutes.
Slice pork chops against the grain.
To serve, divide couscous, green beans, and pork chops between plates. Top chops with cherry sauce and enjoy!