Cherry Balsamic Pork Chops plus Roasted Green Beans & Couscous

Name: Cherry Balsamic Pork Chops plus Roasted Green Beans & Couscous with Thyme
Yield: 2 servings
Ingredients: 1 unit Cherry Jam; 6 oz Green Beans; 1/2 cup Israeli Couscous; 1 Onion; 5 tsp Balsamic Vinegar; 1 tsp Thyme; 12 oz Pork Chop; 2 tbsp Butter, tbsp; 5 tsp Cooking Oil, tsp; tsp Salt, tsp; 1 tsp Granulated Sugar, tsp; tsp Black Pepper, tsp

with Thyme

By Recipe0 System

Part sweet, part tangy, and all-around delicious—that’s the thick and super flavorful glaze we have in store for you tonight, drizzled all over these pork chops. The rich cherry and balsamic flavors balance each other out perfectly. So we’ve kept the sides simple with roasted green beans and couscous to allow the meat and sauce to shine. And boy, do they steal the show.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Cherry Jam
6 oz Green Beans
1/2 cup Israeli Couscous
1 Onion
5 tsp Balsamic Vinegar
1 tsp Thyme
12 oz Pork Chop
2 tbsp Butter, tbsp
5 tsp Cooking Oil, tsp
tsp Salt, tsp
1 tsp Granulated Sugar, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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 servings).
2

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

While green beans roast, melt 1 TBSP butter in a small pot over mediumu0002high heat. Add couscous and half the thyme (all for 4 servings); cook, stirring, until toasted and fragrant, 1 minute.

Stir in ¾ cup water (1½ 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

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

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 (½ cup for 4 servings). Cook until thickened, 3-5 minutes. Season with salt, pepper, and up to ½ 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

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.

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