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Pork with Cider Pan Sauce

Photo: Antonis Achilleos
Prep time 25 mins
Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.