Cherry Balsamic Pork Chops

🥘 Ingredients

• Israeli couscous
  1 c
• balsamic vinegar
  3.333 tbsp
• black pepper
  1 tsp
• butter
  2 tbsp
• cherry jam
  2 tbsp
• cooking oil
  6.667 tbsp
• dried thyme
  1 tsp
• green beans
  12 oz
• onion (thinly sliced)
  1
• paper towels
• pork chops
  24 oz
• salt
  1 tsp
• sugar
  2 tsp

🍳 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 half the onion .

   onion: 1 (thinly sliced)
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 ⏱️ 12 minutes .

   green beans: 12 oz, cooking oil: 3.333 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While green beans roast, melt 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 water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender ⏱️ 8 minutes . Keep covered off heat until ready to serve.

   butter: 1 tbsp, Israeli couscous: 1 c, dried thyme: 1 tsp
4. 

   4

   Meanwhile, pat pork chops dry with paper towels and season all over with salt and 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, ⏱️ 6 minutes per side. Turn off heat; remove from pan and set aside.

   pork chops: 24 oz, paper towels, cooking oil: 3.333 tbsp
5. 

   5

   Heat a drizzle of oil in pan used for pork over medium heat. Add sliced onion; cook, stirring, until lightly browned ⏱️ 5 minutes . Stir in balsamic vinegar ; simmer until slightly reduced ⏱️ 1 minute . Add cherry jam and 1/3 cup water. Cook until thickened ⏱️ 5 minutes . Season with salt, pepper, and up to ½ tsp sugar to taste. Turn off heat. Stir in butter until melted. Return pork to pan; turn to coat in sauce.

   balsamic vinegar: 3.333 tbsp, cherry jam: 2 tbsp, sugar: 2 tsp, butter: 1 tbsp
6. 

   6

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