Cherry-Glazed Pan-Seared Lamb Chops

Cherry jam and balsamic vinegar are combined to make a delicious frosting quickly. Combine with the couscous to drizzle over the excess sauce.
Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Combine rosemary, salt, and 1/4 teaspoon pepper in a small bowl, mixing well. Rub the spice mixture evenly over both sides of the lamb. Add the lamb to the skillet; cook for 5 minutes on each side. Remove the lamb from the pan. Wipe the pan clean with paper towels.Place the skillet on a medium heat; drizzle with cooking spray again. Add garlic to skillet; cook for 30 seconds. Add the remaining 1/4 teaspoon pepper and stock; cook for 1 minute, scraping the pan so that the pieces are not browned. Add the canned food and vinegar; cook for 3 minutes or until slightly thickened. Return the lamb to the pan; turn it over to coat. Cook for 1 minute or until desired cooked through. Garnish with parsley sprigs if desired.