I'm getting really excited, guys. The temperatures are no longer 100 each day. Slowly, it is getting just a little bit cooler out. The kids in our town went back to school today. Do you know what that means? Fall is coming!! Fall is my favorite time of year - cardigans, hot cider, pumpkins, and cardigans! Camping, and corn mazes, and cardigans! Um, I kind of like cardigans. It's not quite time for cardigans yet, but its sooo close, so close!
Everyone thoroughly enjoyed this dish! The pork chops are simple yet tasty, but the real star here was the couscous. Oh man, the couscous. I think I ate not only a second helping of this, but a third! And then Joel and I fought over what was left of it and I ate even more. Haha. Yes, its good.
Pork Chops with Cherry Couscous (Cooking Light, July 2011)
3 TBSP olive oil, divided
4 (6 ounce) pork chops
1 tsp salt, divided
1/4 tsp pepper
1 cup uncooked couscous
3/4 cup boiling water
1 cup coursely chopped pitted cherries
1/2 cup sliced green onions
1/3 cup dry roasted almonds, chopped roughly
2 tsp lemon zest
2 TBSP lemon juice
Preheat your grill to medium-high heat.
Brush 1 TBSP of olive oil evenly over both sides of the pork and sprinkle evenly with 1/2 tsp salt and 1/4 tsp pepper.
Place the pork on the grill rack and grill 4 minutes per side or until done. Let pork stand for 5 minutes.
Place the couscous in a large bowl and add 3/4 cup boiling water.
Cover and let stand for 5 minutes.
Uncover, fluff with a fork, and stir in the remaining 2 TBSP of olive oil, 1/2 tsp salt, the cherries, green onions, almonds, lemon zest and juice.
Serve with the pork.