Pork chops with Caramelized Onions and Mushroom Cherry Couscous

Who doesn't love a good pork chop?  I do, but the standard BBQ version, or those fried over scalloped potatoes or sour kraut just aren't my cup of tea.  This recipe is equally as good with veal chops, but a big thick, bone-in pork chop is homey and stick-to-your-bones yummy!

Pork Chops with Caramelized Onions

4 tablespoons olive oil

1 large onion or 2 medium onions, chopped

5 or 6 sprigs fresh thyme

salt and black pepper

2 large cloves garlic, chopped

3 tablespoons balsamic vinegar

1 cup chicken stock

2 tablespoons butter

1/4 cup fresh parsley

2 bone-in pork chops, 1-1 1/2 inches thick

For the caramelized onion sauce, preheat a skillet over medium heat with 2 tablespoons olive oil.  Add onions and thyme sprigs, then season with salt and pepper.  Cook, stirring every now and then, for 10-12 minutes, or until golden brown.  Add the garlic and continue to cook for 1 minute, then add the vinegar and chicken stock.  Bring to a simmer over high heat and cook until the liquids have reduced by half, 3-4 minutes more.  Turn the heat off, remove the thyme twigs (all the leaves will have fallen off by now), and add the butter and parsley.  Stir until the butter melts.

Once onions are on their way, preheat and second skillet over medium-high heat with the remaining 2 tablespoons of olive oil.  Season the chops liberally with salt and pepper and add them to the hot skillet.  Cook the chops for 5 minutes on the first side.  Resist the temptation to move the chops around in the pan, as it will slow down the browning.  Flip the chops and reduce the heat to medium.  Cook them on the second side 8-10 minutes, or the desired doneness.  Transfer them to a plate and cover loosely with aluminum foil to rest for a couple of minutes.  Serve the chops topped with some of the onion sauce.

Mushroom Cherry Couscous

3 tablespoons olive oil

2 portobello mushroom caps, thinly sliced

5 or 6 fresh sage leaves, chopped

2 large cloves garlic, chopped

a couple pinches red pepper flakes

salt and black pepper

1 cup chicken stock

1/4 cup dried cherries

1 cup couscous (I use one box Near East Wild Mushroom and Herb)

Heat the olive oil in a skillet with a tight-fitting lid over medium-high heat.  Add the sliced mushrooms and spread them out in the skillet.  Cook without stirring for about 3 minutes; they'll get nice and brown if you don't touch them.  Next, add the sage, garlic, red pepper flakes, salt, and pepper, and continue to cook, stirring every now and then, for about 5 minutes.  Add the chicken stock and dried cherries (and seasoning packet, if using the Near East product mentioned above) and raise the heat.  When the stock is boiling, add the couscous, shake the skillet to settle it into the liquid.  Turn the heat off, over the skillet, and let it sit for 5 minutes.  Fluff the couscous with a fork and serve.

Both recipes serve 2.

Recipes adapted from 2, 4, 6, 8 Great Meals for Couples or Crowds by Rachael Ray.