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I thought I would also share my kitchen creations or disasters with you!
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Cherry-Drizzled Pork Chops
Chicken Stock Concentrate
Wash, Dry & Cut Produce – Bring 2 cups water to boil. Halve, peel and dice shallot. Zest and halve lemon. Halve grape tomatoes. Trim and thinly slice scallions, keeping greens and whites separate. Last finely chop parsley.
Plump Cherries & Make Couscous – Dried cherries in small bowl and pour boiling water to cover them. (Save 1 cup of the water for later.) Put couscous in medium bowl and still in scallion whites, half the diced shallot, and pinch of salt and pepper then pour 1 cup boiling water and cover.
Cook Pork Chops – Heat oil in pan. Pat chops dry add salt and pepper to both sides then cook until desired doneness. (Remove)
Make Pan Sauce – Add the remaining diced shallot and cook until soft, 1min. Stir in stock concentrate, jam, and half the cherries and their steeping water. Print to simmer bubble until reduced by half.
Finish and Eat – Fluff couscous, toss grape tomatoes, scallion greens, lemon zest, remaining cherries, and squeeze half the lemon juice into bowl. Season with lat and pepper. Divide between plates, drizzle pan sauce on top, and garnish with parsley.
Very delicious! We loved it!
Want the recipe? Check out HelloFresh Cherry-Drizzled Pork Chops!
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