Pork With Cider Pan Sauce

• 1 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
• 4 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

1. Heat oven to 400u0b0 F.
2. Cook the couscous according to the package directions.
3. 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.
4. 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.
5. 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.
6. To prevent prunes and other sticky foods from clinging to your knife as you chop, moisten a paper towel with vegetable oil and wipe the blade frequently with it.

couscous, prunes, apple cider, cider vinegar, thyme, extravirgin olive oil, pork loin chops, kosher salt, freshly ground black pepper, yellow onion, garlic

Taken from www.myrecipes.com/recipe/pork-with-cider-pan-sauce (may not work)