Pork With Cider Pan Sauce

Pork With Cider Pan Sauce
Antonis Achilleos
Serves 4
preparation
25
minutes
cooking
25
minutes

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

Directions

  1. Heat oven to 400° F. Cook the couscous according to the package directions.
  2. 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.
  3. 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.
  4. Transfer to a baking dish, place in oven, and roast until no trace of pink remains, about 10 minutes.
  5. 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.
  6. Spoon the pan sauce over the pork. Serve with the couscous.
Kate Merker
September 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 24 %
  • Calcium 75.21 mg
  • Carbohydrate 94.85 g
  • Cholesterol 90.01 mg
  • Fat 19 g
  • Fiber 6.38 g
  • Iron 3.01 mg
  • Protein 37.35 mg
  • Sat Fat 6.02 g
  • Sodium 238.71 mg
What does this mean? See Nutrition 101.