Pork With Cider Pan Sauce
Serves 4|
Hands-On Time:
25m
|
Total Time:
25m
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
- 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.
Nutritional Information
- Per Serving
- Calories 700.17Calories From Fat 24%
- Calcium 75.21mg
- Carbohydrate 94.85g
- Cholesterol 90.01mg
- Fat 19g
- Fiber 6.38g
- Iron 3.01mg
- Protein 37.35mg
- Sat Fat 6.02g
- Sodium 238.71mg
What does this mean? See Nutrition 101.
Quick Tip
To prevent sticky foods like prunes from clinging to the knife as you chop, wipe it frequently with a paper towel moistened
with vegetable oil.
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