Recipe: Pork del Sol with Orange Mango Couscous |
Main Dishes - Pork, Ham |
Pork del Sol with Orange Mango Couscous
rec.food.cooking/AJ/Florida Citrus Promotion Makes 4 servings 4 boneless pork loin chops, cut 1-inch thick 1 tablespoon olive oil 1/2 cup chopped red onion 1 cup orange juice 1/2 cup reduced-sodium chicken broth 2 tablespoons orange juice or bourbon 2 tablespoons honey 2 tablespoons white wine vinegar 1/2 teaspoon dried thyme, crushed 1/4 teaspoon salt Orange mango Couscous (recipe follows) 1 orange,cut into wedges In a large skillet over medium-high heat cook chops in hot oil for 2 to 3 minutes per side or until browned. Remove from skillet; set aside. Add onion to skillet; cook and stir just until tender. Carefully add the 1 cup orange juice, the broth, the 2 tablespoons orange juice or bourbon, honey, vinegar, thyme, and salt. Bring to boiling; reduce heat. Boil gently, uncovered, for 10 minutes. Return chops to skillet. Simmer, uncovered, for 6 to 8 minutes or until juices run clear; turning once. Serve with orange-mango-couscous and garnish with orange wedges. Orange Mango Couscous Bring 1 cup orange juice, 1/2 cup water, 1/4 cup chopped red sweet pepper, and 1/4 cup sliced green onions to boiling. Stir in one 5.6-ounce package toasted pine nut couscous mix with seasoning packet. Remove from heat. Cover and let stand 5 minutes. Stir in 1 cup chopped mango and, if desired, 2 teaspoons lime juice. |
MsgID: 318609 |
Shared by: Betsy at TKL |
In reply to: Recipe: Citrus Recipes (13) |
Board: Daily Recipe Swap at Recipelink.com |
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