Thyme and Honey Pork Chops over Couscous with a Peachy Salad

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 Shallot
  • 1/4 ounce Thyme
  • 2 Peach
  • 2 teaspoon Honey
  • 2 tablespoon Balsamic Vinegar
  • 1 cup Couscous
  • 24 ounce Pork Chops
  • 2 Organic Veggie Stock
  • 4 ounce Arugula
  • 8 teaspoon Olive Oil*
  • Salt*
  • Pepper*

Directions

  1. Wash and dry all produce. Halve and peel shallot. Thinly slice one half; mince other half. Strip thyme leaves from stems; discard stems. Roughly chop leaves. Halve and pit peach, then cut into ½-inch wedges.

  2. In a large bowl, whisk together ½ tsp honey, 1 TBSP balsamic vinegar, and a large drizzle of olive oil (we sent more honey and vinegar). Season with salt and pepper.

  3. Heat a drizzle of olive oil in a small pot over medium heat. Add minced shallot. Cook, tossing, until softened, 2-3 minutes. Add 1 cup water and a large pinch of salt. Bring to a boil, then add couscous. Cover and remove from heat. Let stand until rest of meal is ready.

  4. Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook to desired doneness, 3-4 minutes per side. Remove from pan and set aside to rest 5 minutes, then thinly slice.

  5. Add sliced shallot and thyme to same pan over medium heat. Cook, tossing, until softened, 2-3 minutes. (TIP: Add a drizzle of olive oil if pan seems dry.) Stir in stock concentrate, ½ tsp honey, and ½ cup water (you’ll have some honey left over). Scrape up any browned bits from pan. Simmer until reduced and saucy, 2-3 minutes. Season with salt and pepper.

  6. Add arugula and peach to bowl with vinaigrette. Toss to combine. Season with salt and pepper. Fluff couscous with a fork. Season with salt and pepper. Divide couscous and pork between plates. Drizzle with pan sauce. Serve with salad on the side.

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