Thyme and Honey Pork Chops

In a large bowl, whisk together ½ tsp honey, 1 TBSP 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, 1 stock concentrate, and a big 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, pepper, and fry seasoning. 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 remaining stock concentrate, 1 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.