Pork With Cider Pan Sauce

0510pork-ciderpan-sauce
Photo by Antonis Achilleos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 700.17 calories
    • Calories 24 calories from fat
    • Fat 19 g
    • Sat Fat 6.02 g
    • Cholesterol 90.01 mg
    • Sodium 238.71 mg
    • Protein 37.35 mg
    • Carbohydrate 94.85 g
    • Fiber 6.38 g
    • Iron 3.01 mg
    • Calcium 75.21 mg

Ingredients

  1. Check 110-ounce box couscous
  2. Check 3/4cup chopped, pitted prunes
  3. Check 2cups apple cider
  4. Check 1/2teaspoon cider vinegar
  5. Check 4 sprigs fresh thyme
  6. Check 1tablespoon extra-virgin olive oil
  7. Check 4 1- to 1 1/4-inch-thick boneless pork loin chops
  8. Check 1/2teaspoon kosher salt
  9. Check 1/4teaspoon freshly ground black pepper
  10. Check 1 medium yellow onion, thinly sliced
  11. Check 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.