Pork Chops with Cumin and Orange

Not counting salt and pepper, this dinner calls for 5-ingredients.  If you want to add another little side dish, marinate cucumber slices in a mixture of rice vinegar and chopped mint.

What you’ll need:

  • 4 center-cut loin pork chops
  • 3/4 teaspoon cumin seed
  • 3/4 teaspoon black pepper
  • salt
  • 2 1/3 cup chicken broth
  • 1 1/2 cups couscous
  • 1 orange (1/2 pound)

What you’ll do:

  • Trim and discard any excess fat from the chops.  Pat down with a paper towel.
  • Press the cumin seed and the black pepper on each side of the chops.  Sprinkle lightly with salt.
  • Place each chop between two pieces of plastic wrap (or a plastic storage bag) and gently pound until 1/4-inches thick.
  • In a medium size pan, over high heat, bring 2 cups broth to a boil.
  • Stir in the couscous, cover with a lid and remove from heat.  Let stand until the liquid is absorbed, about 5 minutes.
  • Meanwhile, heat a large non-stick pan over high heat.  Coat with non-stick cooking spray.
  • Add the chops and brown, about 3-4 minutes each side.  Once cooked, transfer to a serving dish.
  • Rinse the orange and cut in half.  Cut one of the halves into thin slices, cut the other into 4 equal pieces, removing all seeds.
  • Return the chops to the pan and add the sliced orange with 1/3 cup broth.
  • Cover and simmer about 4 minutes.
  • Serve the pork over couscous with a wedge of orange.

Recipe and image from Sunset magazine.

So what are you waiting for…Get dinner on the table!

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