| (CLICK TO BUY)
1 10-ounce box couscous
3/4 cup chopped pitted prunes
2 cups apple cider
1/2 teaspoon cider vinegar
4 sprigs fresh thyme
1 tablespoon olive oil
4 1- to 1 1/4-inch-thick boneless pork loin chops
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 medium yellow onion, thinly sliced
2 cloves garlic, finely chopped
|Heat oven to 400° F. Cook the couscous according to the package directions.* Set aside. In a small saucepan,
bring the prunes, cider, vinegar, and thyme to a boil. Reduce heat and simmer until reduced by half, about 8 minutes.
Remove from heat. Set aside. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the pork with
the salt and pepper. Add the pork and cook, turning once, until browned but not cooked through, about 2 minutes per
side. Transfer the pork to a baking dish. Roast until no trace of pink remains, about 10 minutes. Meanwhile, return
skillet to medium-low heat, add the onion, and cook until softened, 5 to 7 minutes. Add the garlic and cook for 2
minutes more. Add the cider mixture and simmer for 2 minutes more. Divide the pork chops among individual plates.
Spoon the pan sauce over the top and serve with the couscous.
NUTRITION PER SERVING
CALORIES 700(24% from fat); FAT 19g (sat 6g); PROTEIN 37g; CHOLESTEROL 90mg; SODIUM 239mg; FIBER 6g; CARBOHYDRATE 95g
|*FreshDirect Note: If package instructions do not exist for the couscous, simply
measure out 1 1/4 cups of water for each 1 cup of dry couscous you plan to prepare. Bring the water to a
boil in a saucepan, adding a teaspoon of butter and a dash of salt for flavor, if desired. When the
water boils, stir in the couscous, cover the pot and remove it from the heat. Allow the pot to stand,
covered, for 5-8 minutes. Fluff couscous with a fork and serve. One cup dry couscous makes
approximately 3 3/4 cups cooked couscous.