This one’s for anyone who wants to satiate their sweet tooth at dinnertime. With pork chops drizzled in a thyme and honey pan sauce and a salad loaded with slices of peach, there’s a double whammy of candy-like flavors.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Organic Veggie Stock
Wash and dry all produce. Halve and peel shallot. Thinly slice one half; mince other half. Strip thyme leaves from stems; discard stems. Roughly chop leaves. Halve and pit peach, then cut into ½-inch wedges.
In a large bowl, whisk together ½ tsp honey, 1 TBSP balsamic vinegar, and a large drizzle of olive oil (we sent more honey and vinegar). Season with salt and pepper.
Heat a drizzle of olive oil in a small pot over medium heat. Add minced shallot. Cook, tossing, until softened, 2-3 minutes. Add 1 cup water and a large pinch of salt. Bring to a boil, then add couscous. Cover and remove from heat. Let stand until rest of meal is ready.
Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook to desired doneness, 3-4 minutes per side. Remove from pan and set aside to rest 5 minutes, then thinly slice.
Add sliced shallot and thyme to same pan over medium heat. Cook, tossing, until softened, 2-3 minutes. (TIP: Add a drizzle of olive oil if pan seems dry.) Stir in stock concentrate, ½ tsp honey, and ½ cup water (you’ll have some honey left over). Scrape up any browned bits from pan. Simmer until reduced and saucy, 2-3 minutes. Season with salt and pepper.
Add arugula and peach to bowl with vinaigrette. Toss to combine. Season with salt and pepper. Fluff couscous with a fork. Season with salt and pepper. Divide couscous and pork between plates. Drizzle with pan sauce. Serve with salad on the side.