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Full Meal: Pan-Seared Pork Chops with shallot thyme pan sauce, peach arugula salad and couscous Recipe

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This recipe for Full Meal: Pan-Seared Pork Chops with shallot thyme pan sauce, peach arugula salad and couscous, by , is from Carrie's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carrie Sisk

Category:
Category:

Ingredients:  
Ingredients:  
24 oz pork chops
1 cup whole wheat couscous
2 peaches
4oz arugula
oz thyme
2 tbsp vegetable stock concentrate
2 shallots
2 tbsp balsamic vinegar
2 tsp honey
10 tsp olive oil

Directions:
Directions:
Halve and peel the shallot. Thinly slice one half and mince the other. Strip the thyme off the sprigs before roughly chopping the leaves. Halve, pit and slice the peach into wedges. In a large bowl, whisk together tsp honey, 1 tbsp balsamic vinegar and a large drizzle of olive oil to taste. Season with salt and pepper. Heat a drizzle of olive oil in a small pot over medium heat. Add the minced shallot. Cook, tossing for 2-3 min until softened. Add 1 cup water and a pinch of salt. Bring to a boil. Once boiling, add couscous, cover and remove from heat until the rest of the meal is ready. Heat a drizzle of olive oil in a large pan over med-high heat. Season pork chops with salt and pepper before adding to the pan. Cook 3-4 min per side or until desired doneness. Remove from pan and set aside to rest 5 min before thinly slicing. Add the shallot and thyme to the same pan over medium heat. Cook tossing for 2-3 min until softened, adding a drizzle of olive oil if necessary. Add the stock concentrate, tsp honey and cup water to the pan. Scrape up all the browned bits from the bottom of the pan. Bring to a boil and reduce until thickened, 2-3 min. Taste and season with salt and pepper if necessary. Toss the arugula and peach wedges into the vinaigrette. Season with salt and pepper. Fluff the couscous with a fork and season with salt and pepper. Serve pork chops on a bed of couscous with the peach arugula salad on the side. drizzle with the shallot thyme sauce.

 

 

 

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