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Ambassador [Associate]
Ambassador [Associate]
  • 676 calories
  • 40 min
  • 4 servings


  • 16 fl oz chicken or vegetable broth
  • 2 cups frozen cherries
  • 2 cloves garlic
  • 1 lb green beans
  • 4 pork chops, boneless
  • ½ medium red onion
  • 1 cup whole wheat couscous
  • balsamic vinegar
  • black pepper
  • extra virgin olive oil
  • salt


  1. Place couscous in a medium bowl.
    • 1 cup whole wheat couscous
  2. Pour broth in a medium saucepan, cover, and bring to a boil over high heat. Remove from heat, pour broth into the bowl with the couscous, and stir. Cover tightly with aluminum foil and let stand for 10 minutes, then fluff with a fork.
    • 16 fl oz (2 cups) chicken or vegetable broth
  3. Meanwhile, peel and mince onion. Peel and mince garlic.
    • ½ medium red onion
    • 2 cloves garlic
  4. Return saucepan to medium heat. Once the saucepan is hot, add oil and swirl to coat the bottom.
    • 2 tbsp extra virgin olive oil
  5. Add onions and garlic to the saucepan and cook, stirring occasionally, until softened, 3-4 minutes.
  6. Add cherries, vinegar, and salt to the saucepan. Cook, stirring occasionally, until cherries have softened and balsamic is slightly reduced, 8-10 minutes. Cover and remove from heat.
    • 2 cup frozen cherries
    • ¼ cup balsamic vinegar
    • 1 tsp salt
  7. Meanwhile, preheat a large skillet over medium-high heat.
  8. Pat pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.
    • 4 pork chops, boneless
    • ½ tsp salt
    • ¼ tsp black pepper
  9. Once the skillet is hot, add oil and swirl to coat the bottom.
    • 2 tsp extra virgin olive oil
  10. Place chops in the skillet and cook, flipping once, until browned and cooked through, 6-7 minutes. Remove to a clean plate and cover with foil.
  11. Meanwhile, wash, dry, and trim green beans.
    • 1 lb green beans
  12. Wipe the skillet clean with paper towels and return to medium heat.
  13. Once the skillet is hot, add oil and swirl to coat the bottom. Add green beans and season with salt and pepper. Cook, tossing frequently, until bright green and tender-crisp, 4-5 minutes.
    • 4 tsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  14. Slice pork chops against the grain.
  15. To serve, divide couscous, green beans, and pork chops between plates. Top chops with cherry sauce and enjoy!

Nutrition per Serving

Net Carbs


  • aluminum foil
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • nonstick skillet
  • stirring spoon
  • tongs