Pan-Seared Pork Chops

In a large bowl, whisk together ½ teaspoon honey, 1 Tablespoon balsamic vinegar, and a large drizzle of olive oil (to taste). Season with salt and pepper.

Make the couscous: Heat a drizzle of olive oil in a small pot over medium heat. Add the minced shallot. Cook, tossing, for 2-3 minutes, until softened. Add 1 cup water and a large pinch of salt. Bring to a boil. Once boiling, add the couscous, cover, and remove from heat until the rest of the meal is ready.

Heat a drizzle of olive oil in a large pan over medium-high heat. Season the pork chops on all sides with salt and pepper before adding them to the pan. Cook 3-4 minutes per side, or until cooked to desired doneness. Remove from pan and set aside to rest 5 minutes before thinly slicing.

Add the sliced shallot and thyme to the same pan over medium heat. Cook, tossing, for 2-3 minutes, until softened, adding a drizzle of olive oil if necessary. Add the stock concentrate, ½ teaspoon honey, and ½ cup water to the pan. Scrape up all the browned bits from the bottom of the pan. Bring to a boil and reduce until thickened, 2-3 minutes. Taste and season with salt and pepper, if necessary.