Pork Chops with Cherry Balsamic Sauce, Couscous & Green Beans

Directions

1. Put the couscous in a medium bowl and set it aside.
2. In a small saucepan, bring the broth to a boil, then pour it over the couscous. Cover tightly with aluminum foil and let stand 10 minutes; fluff with a fork when ready.
3. Peel and finely mince the shallot and garlic.
4. In the same saucepan, heat a little oil over medium heat. Add the minced shallot and garlic and cook until softened, about 3–4 minutes.
5. Stir in the frozen cherries, a splash of balsamic vinegar, and a pinch of salt. Simmer, stirring occasionally, until the cherries soften and the sauce thickens slightly, 8–10 minutes. Cover and set aside.
6. Preheat a nonstick skillet over medium-high heat.
7. Pat the pork chops dry and season both sides with salt and pepper.
8. When the skillet is hot, add a drizzle of oil and swirl to coat. Cook the pork chops, turning once, until browned and cooked through, 6–7 minutes total. Move to a clean plate and loosely cover with foil.
9. Wash and trim the green beans; add another small drizzle of oil to the skillet if needed and return to medium heat.
10. Add the green beans, season with salt and pepper, and cook, tossing often, until bright green and tender-crisp, 4–5 minutes.
11. Slice the pork chops against the grain.
12. To plate, mound the couscous on each plate, top with green beans, lay the pork chops on top, and spoon the cherry sauce over the chops.