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.