Pork with Cider Pan Sauce

Pork with Cider Pan Sauce Recipe
Photo: Antonis Achilleos


Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 25 Minutes

Nutritional Information

Calcium 75.21 mg
Calories 700.17
Caloriesfromfat 24 %
Carbohydrate 94.85 g
Cholesterol 90.01 mg
Fat 19 g
Fiber 6.38 g
Iron 3.01 mg
Protein 37.35 mg
Satfat 6.02 g
Sodium 238.71 mg


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 extra-virgin olive oil
4 1- to 1 1/4-inch-thick boneless pork loin chops
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium yellow onion, thinly sliced
2 cloves garlic, minced


Heat oven to 400° F.

Cook the couscous according to the package directions.

In a small saucepan, bring the prunes, cider, vinegar, and thyme to a boil. Lower heat to medium-low and simmer until reduced by half, about 8 minutes.

Meanwhile, heat the oil in a large skillet over medium-high heat. Season the pork with the salt and pepper. Sear the pork, turning once, until browned but not cooked through, about 1 minute per side. Transfer to an oven-safe baking dish, place in oven, and roast until no trace of pink remains, about 10 minutes.

Return skillet to medium-low heat, add the onion, and cook until softened, about 6 minutes. Add the garlic and cook for 2 minutes more. Add the cider mixture and simmer for 2 minutes more. Spoon the pan sauce over the pork and serve with the couscous.

Tip: 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.


Kate Merker,

October 2005
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