Cherry Berry Pork Cutlets

1. Thinly slice Brussels sprouts crosswise into

thin ribbons; discard ends.

Heat 1 teaspoon oil in a small saucepan

over medium-high. Add couscous and

cook, stirring, until golden-brown, about 3

minutes. Add ¼ teaspoon granulated

garlic; cook, stirring occasionally, until

fragrant, about 30 seconds.

2. To saucepan with couscous, add ¾ cup

water and ½ teaspoon salt . Cover and

bring to a boil over high heat. Reduce heat

to low; cover and cook until al dente, 10–12

minutes. Keep covered off heat until ready

to serve.

Heat 1 tablespoon oil in a medium skillet

over medium-high. Add Brussels sprouts;

cook, stirring, until browned and tender, 3–

4 minutes. Transfer to a bowl.

3. Pat pork dry and season all over with salt

and pepper. Heat 1 tablespoon oil in same

skillet over medium-high. Working in

batches if necessary, add pork and cook

until lightly browned on the bottom, 1–2

minutes. Flip and continue cooking until

just cooked through, about 1 minute more.

Transfer to a plate until ready to serve.

4. In same skillet over medium heat, add 1

tablespoon butter and 1 teaspoon flour.

Cook, stirring often until fragrant, 30

seconds. Stir in all the raspberry jam,

cherries, ¼ teaspoon granulated garlic,

and ⅓ cup water. Bring to a simmer; cook

until reduced by half, 1 minute. Stir in 1

tablespoon butter and ½ teaspoon vinegar

until melted. Season to taste with salt and

pepper.

5. Fluff couscous with a fork and stir in

Brussels sprouts.

Serve pork cutlets over Israeli couscous

and Brussels sprouts with cherry sauce

drizzled over top. Enjoy!