Cherry-Stuffed Pork Chops

This is from TOH magazine. I haven’t made these yet, but I am typing it up for ZWT II. 6 servings.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 (5 5/8ounce) package couscous, with toasted pine nuts
• 6  boneless pork chops, 1 inch thick
• 1⁄2 cup dried cherries
• 1  tablespoon brown sugar
• 1  tablespoon butter, melted
• 1⁄2 teaspoon fresh ginger
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon pepper

Directions

1. Prepare the couscous according to package directions.
2. Meanwhile, cut a deep slit in each pork chop, forming a pocket. Stir the cherries, brown sugar, butter and ginger into prepared couscous.
3. Stuff 1/3 cup into each chop; secure with a toothpick. Sprinkle with garlic powder and pepper.
4. Grill pork chops, covered, over medium heat 10-12 minutes on each side. Discard toothpicks.