Ingredients

Start to finish 25 minutes

10-ounce box couscous
3/4 cup chopped, pitted prunes
2 cups apple cider
1/2 teaspoon cider vinegar
4 sprigs fresh thyme
1 tablespoon extra-virgin olive oil
Four 1- to 1 1/4-inch-thick boneless pork loin chops
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium yellow onion, thinly sliced
2 cloves garlic, minced

Directions

Heat oven to 400 F.

Cook the couscous according to the package directions. In a small saucepan, bring the prunes, cider, vinegar and thyme to a boil. Lower heat to medium-low and simmer until reduced by half, about 8 minutes. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the pork with the salt and pepper. Sear the pork, turning once, until browned but not cooked through, about 1 minute per side. Transfer to an oven-safe baking dish, place in oven, and roast until no trace of pink remains, about 10 minutes. Return skillet to medium-low heat, add the onion, and cook until softened, about 6 minutes. Add the garlic and cook for 2 minutes more. Add the cider mixture and simmer for 2 minutes more. Spoon the pan sauce over the pork and serve with the couscous.

Makes 4 servings.