Name:

HF Cherry Balsamic Pork Chops

Description

Plus Roasted Green Beans & Couscous with Thyme

Serves 2 or 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Calories: 680

Ingredients
2.5 oz Israeli Couscous (5 oz for 4 servings)
1 Yellow Onion
1/2 tsp Dried Thyme (1 tsp for 4)
12 oz Pork Chops (24 oz for 4)
6 oz Green Beans (12 oz for 4)
5 tsp (1 TBSP and 2 tsp) Balsamic Vinegar (10 tsp [3 TSP and 1 tsp] for 4)
2 TSBP Cherry Jam (4 TBSP for 4)

Instructions
1. Prep
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Halve, peel, and thinly slice half the onion (whole onion for 4).
2. Roast Green Beans
Toss green beans on a baking sheet with a large drizzle of oil and a pinch of salt and pepper.
Roast on top rack until browned and tender, 10-12 minutes.
3. Cook Couscous
While green beans roast, melt 1 TBSP butter in a small pot over medium high heat. Add couscous and thyme. Cook Stirring until toasted and fragrant, 1 minute.
Stir in 3/4 cup water (1 1/2 cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.
Keep covered off heat until ready to serve.
4. Cook Pork
Meanwhile pat pork dry with paper towels and season all over with salt and pepper.
Heat a large drizzle of oil in a large pan over medium high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.
Turn off heat; remove from pan and set aside.
5. Make Sauce
Heat a drizzle of oil in pan used for pork over medium heat. Add sliced onion; cook, stirring, until lightly browned, 4-5 minutes.
Stir in vinegar; simmer until slightly reduced, 30-60 seconds.
Add jam and 1/3 cup water (1/2 cup for 4). Cook until thickened, 3-5 minutes. Season with salt, pepper, and up to 1/2 tsp sugar (1 tsp for 4) to taste.
Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted.
Return pork to pan; turn to coat in sauce.
6. Finish & Serve
Fluff Couscous with a fork and season with salt and pepper.
Divide pork, couscous, and green beans between plates. Top pork with any remaining sauce and serve.

Length

40

Calories

680

Servings

2

Date Created

Created By

Jade Smidt

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