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

Grilled Cherry Tomato Salad with Rosemary Vinaigrette

I've been yearning for fat summer tomatoes. Spring is too early for big, red, juicy ones, but when I have a craving, I can't be deterred. To satisfy my untimely yen, I turned to diminutive tomatoes, like cherry, grape, or strawberry. They sound more like pretty Popsicles than vegetables. Or are tomatoes fruit? No matter. While these little babies have greater fresh tomato flavor than prematurely picked biggies, their flavor is even more pronounced with a quick surge of high heat.

This weekend, I skewered some less than perfect cherry and strawberry tomatoes, brushed them with a light coating of olive oil and tossed them on the grill. In five minutes, they were caramelized and fragrant. I plucked a few off the skewer, succulent and sweet. Their warm juices inspired me to cobble together a quick Italian vinaigrette, starring a sprig of rosemary stolen (by my two charges/accomplices) from my neighbor's thriving bush. I'm praying that the gardener doesn't use pesticides and also for forgiveness. Between the beautiful spring weather and the charred warm tomatoes, who needs summer? Long live spring.

Grilled Cherry Tomato Salad with Rosemary Vinaigrette

Estimated Cost $3.50

Notes: The broiler works well if you don't have skewers or a grill. See directions below.

1 pint small tomatoes, such as cherry

1 tablespoon olive oil, plus a bit more for brushing

1 tablespoon red wine vinegar

1 teaspoon minced fresh rosemary, plus more for garnish

2 tablespoons finely grated Parmesan cheese, or crumbled feta

Thread tomatoes on skewers. Brush lightly with olive oil and sprinkle with salt and pepper to taste. Grill just until softened and browned in places, turning often for about five minutes. (If using broiler, line a cookie sheet with foil. Toss tomatoes with a teaspoon of olive oil and broil for about five minutes, six inches from heat, watching closely.) Meanwhile, combine remaining tablespoon olive oil, red wine vinegar, and rosemary in medium bowl. Gently stir in warm tomatoes. Season to taste with salt and pepper, sprinkle with cheese, and garnish with rosemary.

Coming Tomorrow: Warmed Garlic and Cherry Tomato Bruschetta