This recipe, from the October issue of Real Simple magazine, balances the pork with a sweet-sour pan sauce, playing prunes against lightly vinegared apple cider, seasoned with onions, garlic and thyme. Serve the pork chops over couscous for a nice rounding out of texture and taste. To prevent prunes and other sticky foods from clinging to your knife as you chop, moisten a paper towel with vegetable oil and use it to wipe the blade frequently.
Pork with Cider Pan Sauce
This recipe from Real Simple takes 25 minutes to prepare and makes 4 servings.
Ingredients
Directions
Heat oven to 400.
Cook couscous according to package directions. In a small saucepan, bring prunes, cider, vinegar and thyme to a boil. Lower heat to medium-low and simmer until reduced by half, about 8 minutes. Meanwhile, heat oil in a large skillet over medium-high heat.
Season pork with salt and pepper. Sear 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 onion and cook until softened, about 6 minutes. Add garlic and cook 2 minutes. Add cider mixture and simmer 2 minutes. Spoon pan sauce over pork and serve with couscous.
