- 110-ounce box couscous
- 3/4cup chopped, pitted prunes
- 2cups apple cider
- 1/2teaspoon cider vinegar
- 4 sprigs fresh thyme
- 1tablespoon extra-virgin olive oil
- 4 1- to 1 1/4-inch-thick boneless pork loin chops
- 1/2teaspoon kosher salt
- 1/4teaspoon 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.
- Meanwhile, in a small saucepan, bring the prunes, cider, vinegar, and thyme to a boil. Simmer on medium-low 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 a baking dish, place in oven, and roast until no trace of pink remains, about 10 minutes.
- Return the 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. Serve with the couscous.