Cherry Balsamic Pork Chops

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• black pepper
  1 tsp
• butter
  2 tbsp
• cherry jam
  ¼ cup
• cooking oil
  3 tbsp
• dried thyme
  ½ tsp
• green beans
  1 lb
• israeli couscous
  ½ cup
• onion
  1 unit
• pork chops
  2 unit
• salt
  1 tsp
• sugar
  ½ tsp
• water
  ¾ cup

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Halve, peel, and thinly slice onion .

   onion: 1 unit
2. 

   2

   Toss green beans on a baking sheet with a large drizzle of cooking oil and a pinch of salt and black pepper . Roast on top rack until browned and tender ⏱️ 10 minutes .

   green beans: 1 lb, cooking oil: 3 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While green beans roast, melt 1 tbsp butter in a small pot over medium-high heat. Add israeli couscous and half the dried thyme ; cook, stirring, until toasted and fragrant ⏱️ 1 minute . Stir in ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender ⏱️ 6 minutes . Keep covered off heat until ready to serve.

   butter: 2 tbsp, israeli couscous: ½ cup, dried thyme: ½ tsp, water: ¾ cup
4. 

   4

   Meanwhile, pat pork chops dry with paper towels and season all over with salt and black pepper. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; remove from pan and set aside.

   pork chops: 2 unit
5. 

   5

   Heat a drizzle of cooking oil in the pan used for pork over medium heat. Add sliced onion; cook, stirring, until lightly browned ⏱️ 4 minutes . Stir in balsamic vinegar ; simmer until slightly reduced ⏱️ 30 seconds . Add cherry jam and ⅓ cup water. Cook until thickened ⏱️ 3 minutes . Season with salt, black pepper, and up to sugar to taste. Turn off heat. Stir in remaining butter until melted. Return pork to pan; turn to coat in sauce.

   balsamic vinegar: 2 tbsp, cherry jam: ¼ cup, sugar: ½ tsp
6. 

   6

   Fluff couscous with a fork and season with salt and black pepper. Divide pork, couscous, and green beans between plates. Top pork with any remaining sauce and serve.