This quick meal is full of fantastic flavours. Juicy pork chops are pan-seared in the kitchen and paired with a spicy-sweet cherry sauce and citrusy cilantro couscous! The perfect weeknight meal!
Pork Chops, boneless
Sugar Snap Peas
Chicken Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. Roughly chop cilantro. Peel, then thinly slice shallot. Zest, then juice half the lime. Cut remaining lime into wedges. Trim snap peas. Pat pork dry with paper towels, then season with salt and pepper. Thinly slice chili. (NOTE: We suggest using gloves when prepping chili!)
Combine 2/3 cup water (dbl for 4 ppl) and broth concentrate in a medium pot. Bring to a boil over high heat. Once boiling, remove pot from heat, then add the couscous. Stir together. Cover and let stand for 5 min.
While couscous rehydrates, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side. Meanwhile, toss snap peas with 1 tbsp oil (dbl for 4 ppl) on half of a baking sheet,. Season with salt and pepper. Transfer pork to the other side of the sheet. Roast, in middle of oven, until snap peas are tender and pork is cooked through, 6-7 min.**
While snap peas and pork cook, heat the same pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then chili and shallots. Cook, stirring often, until golden, 2-3 min. Stir in cherry jam and 1/3 cup water (dbl for 4 ppl). Cook, stirring often, until slightly thickened, 3-4 min. Stir in lime juice, then season with salt and pepper.
Fluff couscous with a fork, then add lime zest and half the cilantro. Season with salt and pepper. Stir to combine.
Slice pork. Divide couscous, snap peas and pork between plates. Drizzle spicy cherry sauce over pork and sprinkle with remaining cilantro. Squeeze over lime wedge, if desired.