- 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
- 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
How to Make It
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.