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PORK WITH CIDER PAN SAUCE
from "Real Simple® magazine"

To prevent prunes and other sticky foods from clinging to your knife as you chop, moisten a paper towel with vegetable oil and wipe the blade frequently with it.

Hands-on time: 25 minutes
Total time: 25 minutes

Makes 4 servings
 Real Simple® magazine
INGREDIENTS (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

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PREPARATION

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.


Buy The Ingredients Make it with Berkshire pork
Product nutrition and information
 Quantity Ingredients Est.Price
  Near East Original Plain Couscous - $2.59/ea
 10oz
 
  Just FreshDirect Pitted Prunes - $5.99/ea
 12oz
 
  Red Jacket Orchards 100% Natural Apple Cider, Plastic Bottle - $3.99/ea
 64fl oz
 
  Heinz Apple Cider Vinegar - $2.69/ea
 32fl oz
 
  Thyme - $1.99/ea
 bunch
 
  Boneless Center-Cut Pork Loin Chop - $5.69/lb
 1.0", Standard Pack
 
  Organic Yellow Onion, Medium - $1.99/lb
 
 
You May Already Have
  Peeled Garlic - $4.99/ea
 approx. 8oz
 
  Just FreshDirect Extra-Virgin Olive Oil - $10.99/ea
 34oz
 
  Morton Coarse Kosher Salt - $2.99/ea
 48oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
Estimated Total:  
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