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