Sunday, June 1, 2008

20 minute Orange and Rosemary Pork Chops with Couscous

The end of the school year marks not only an academic farewell. Besides graduation ceremonies, there are also recitals, concerts, desfiles, plays, and sundry performances to compete for the busy family's time and attention. The result is a mad dash from event to event, exhausted hungry children, and a desperate wish for a simple, sane summer. I can't help with the closing chaos, but I can help with dinner. This terrific meal will come together in less than 20 minutes. It's yummy and fresh and best of all, there's a leftover bonus to help you jump start dinner in a couple nights when you get home from the Kindergarten Poetry Recital and Dance-a-thon. See the notes below.
20 minute Orange and Rosemary Pork Chops with Couscous
Estimated Cost: $6.50
Notes: For a leftover bonus, cook two extra chops (do not add back into the orange sauce), sprinkled with a pinch of salt and pepper. Slice and toss it in a bag with a couple tablespoons of soy sauce. In two days you'll be ready to make Sesame Lime Pork Noodles. I'll post the recipe on Wednesday.

4 pork chops, about 1 lb.

salt and pepper

2 tablespoons olive oil

1 cup low sodium chicken broth

1 cup couscous

about 6 sprigs fresh rosemary

1/4 cup orange marmalade

1/4 cup Dijon mustard

1/4 cup honey

Season pork chops on both sides with salt and pepper. Heat olive oil over medium high heat. Add chops and brown for one minute on each side. Reduce the heat to low, cover, and cook chops for four minutes on each side. Remove chops to plate, tent with foil. To same skillet add 2 rosemary sprigs, marmalade, Dijon, and honey. Cook and stir over medium high heat, until thick and syrupy, about two minutes. Remove rosemary sprigs and add pork back to skillet. Meanwhile, in a medium microwaveable bowl, place chicken broth. Heat in microwave on high until boiling. Stir in couscous. Cover and let stand until serving time; fluff with fork just before serving. To serve, divide couscous between four plates. Top with pork chop and orange sauce and garnish with rosemary sprigs.

Coming Tomorrow:
Tuesdays With Dorie
French Chocolate Brownies


Mary Kate said...

This recipe looks delicious Prudy. You're absolutely right about the mad rush at the end of the school year. It's great to have a recipe come together so quickly. Thanks!

Anonymous said...

I think my little carnivores will gobble this one right up! And thankyou so much for the leftovers bonus! Twenty minute meals AND leftovers . . . You really are Super Prudy! Here I come to save your dinner! You have to say it like mighty mouse! =D

Michal said...

i made some pork chops with a rosemary orange fennel rub yesterday and they were so good. the flavors together are amazing. the funny thing is that i also served them with couscous, although i added grilled veggies to mine. i guess that great minds think alike (except that my recipes came from a cookbook, while you are a creative genius all on your own!) i am dying for one of the coconut key lime bars. yowsahs!

mercy said...

I made jam! Inspired by your posts, I went strawberry picking and came home with a gallon of berries, which I turned into juicy jam. Thanks for making it sound easy (and it is, but I needed convincing) -- I can't wait to make some of your jammy recipes.

Catherine Wilkinson said...

very nice, easy to do dinner for those know the ones!
The orange flavor is a nice switch from the apricot one usually sees with pork chops.

Prudy said...

I don't know how you handled all the end of the year bustle plus a move! You're amazing. Go through the drive through; you deserve it:)

Thanks and I hope your three carnivores will like it. It's healthy but won't provide the benefits of Annabelle's peaches:)

Michal: I've been thinking of you because I'm teaching the YW to make cheesecakes on Wed. Expect a post about that.

Mercy: I'm so glad you have strawberry jam. I'm making the strawberry jam tart from Dorie Greenspan and you'll be all set. Next thursday...

Thanks for coming by. I'm so jealous of the veggies in your fridge this week. What a great source of inspiration.

RecipeGirl said...

I always kill pork chops. Can you please come to my house and make them for me??

Can't wait to see the lime noodle recipe. That sounds interesting :)