Thyme and Honey Pork Chops

Name: Thyme and Honey Pork Chops over Couscous with a Peachy Salad
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Shallot; 1 unit Peach; ¼ ounce Thyme; 1 teaspoon Honey; 3 teaspoon Balsamic Vinegar; ½ cup Couscous; 12 ounce Pork Chops; 1 unit Veggie Stock Concentrate; 2 ounce Arugula; 4 teaspoon Olive Oil; Salt; Pepper

over Couscous with a Peachy Salad

Recipe Development TeamPublished on April 23, 2018

4.1

(9.6K customers rated)

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How do you shake up dinnertime? Eat a peach! The stone fruit brings an unexpected but utterly delicious twist to the green salad in this recipe. That sweetness also gets echoed in the honey herb sauce that’s drizzled over the centerpiece: juicy, pan-seared pork chops. It’s all served next to a bed of couscous, which makes this dish feel as hearty and satisfying as it does light and summery.

Allergens:

Gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Shallot

1 unit

Peach

¼ ounce

Thyme

1 teaspoon

Honey

3 teaspoon

Balsamic Vinegar

½ cup

Couscous

(Contains: Gluten)

12 ounce

Pork Chops

1 unit

Veggie Stock Concentrate

2 ounce

Arugula

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2176 kJ

Calories520 kcal

Fat14 g

Saturated Fat3 g

Carbohydrate55 g

Sugar13 g

Dietary Fiber4 g

Protein44 g

Cholesterol90 mg

Sodium290 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Small pot

•Large Pan

Instructions

Wash and dry all produce. Halve and peel shallot. Thinly slice one half; mince other half. Halve and pit peach, then cut into ½-inch wedges. Strip thyme leaves from stems; discard stems. Roughly chop leaves.

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 on bottom of pan. Simmer until saucy and somewhat reduced, 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.