Tag Archives: couscous

Pork Chops with Caramelized Onion Sauce and Mushroom Cherry Couscous

19 Sep

This is another Rachael Ray recipe I tried out this week. I originally looked at the Mushroom Cherry Couscous recipe and thought it was an odd pairing. I even broke out my Flavor Bible to see if it said anything about mushrooms with fruit. Nope. So I threw caution to the wind and gave it a shot. Surprisingly this turned out really well. It was actually a fast meal to throw together, sticking with the 30-minute meal standard that is Rachael Ray, though I did end up using 3 separate skillets. No matter… I don’t do the dishes!

Pork Chops with Caramelized Onion Sauce

  • 4 tablespoons extra virgin olive oil
  • 1 large onion (or 2 medium onions), thinly sliced
  • 5 or 6 thyme sprigs
  • Salt & black pepper
  • 2 large garlic cloves, chopped
  • 3 tablespoons balsamic vinegar
  • 1 cup chicken stock
  • 2 tablespoons butter
  • 1/4 cup parsley, chopped (a handful)
  • 2 bone-in loin pork chops, 1 to 1½ inches thick

For the caramelized onion sauce, preheat a large skillet over medium heat with 2 tablespoons olive oil. Add the onions and thyme sprigs, then season them with salt and pepper. Cook, stirring every now and then for 10 to 12 minutes, or until golden brown.

Once the onions are on their way, preheat a second skillet over medium-high heat with the remaining 2 tablespoons of olive oil. Season the chops liberally with salt and pepper and add them to the hot skillet. Cook the chops for 5 minutes on the first side. Resist the temptation to move the chops around in the pan, as it will slow down the browning. (Start the couscous as the chops cook on the first side). Flip the chops and reduce the heat to medium. Cook them on the second side for 8 to 10 minutes, or until the desired done-ness. Transfer them to a plate and cover loosely with aluminum foil to rest for a couple of minutes.

When the onions are golden brown, add the garlic and continue to cook for 1 minute, then add the vinegar and chicken stock. Bring to a simmer over high heat and cook until the liquids have reduced by half, 3 to 4 minutes more. Turn the heat off, remove the thyme twigs (all the flavorful leaves will have fallen off by now), and add the butter and parsley. Stir until the butter melts. Serve the chops topped with some of the caramelized onion sauce.

2 servings

Mushroom Cherry Couscous

  • 3 tablespoons extra virgin olive oil
  • 3 Portobello mushroom caps, thinly sliced (I used about 8oz. pre-sliced mini Portobellos because it was cheaper!)
  • 5 to 6 fresh sage leaves, chopped
  • 2 large garlic cloves, chopped
  • A couple pinches of red pepper flakes
  • Salt and black pepper
  • 1 cup chicken stock
  • 1/4 cup dried cherries, a generous handful (can use any dried fruit)
  • 1 cup couscous

Heat the olive oil in a skillet with a tight-fitting lid over medium-high heat. Add the sliced mushrooms and spread them out in the skillet. Cook them without stirring for about 3 minutes; they’ll get nice and brown if you don’t touch them. Next, add the sage, garlic, red pepper flakes, and salt and pepper, and continue to cook, stirring every now and then, for about 5 minutes. Add the chicken stock and dried cherries and raise the heat. When the stock is boiling add the couscous, shake the skillet to settle it into the liquid. Turn the heat off, cover the skillet, and let it sit for 5 minutes. Fluff the couscous with a fork and serve.

From: Rachael Ray 2, 4, 6, 8 Great Meals for Couples or Crowds

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