Coriander Pork over Couscous
Recipe Center

Coriander Pork over Couscous
Coriander Pork over Couscous
2 lb. Raley's pork loin chops
2 tbsp. olive oil
3 cups chicken stock or low-sodium broth, divided
1 cup diced onion
1/2 cup orange marmalade
2 large navel oranges
1 tsp. coriander
1 tbsp. butter
Pepper to taste
1 cup couscous
1/2 cup golden raisins
Chopped thyme (optional garnish)

Prep: 15 minutes, Cook: 45 minutes, Serves: 6

1. Cut pork into 1-inch cubes. Heat oil in a heavy pan over medium-high heat and add pork. (Be sure to use a large enough pan so that the pork cubes are not crowded; otherwise, they'll steam rather than brown.) Cook, stirring frequently, until browned on all sides.

2. Add 1 cup stock, onion, marmalade, oranges and coriander and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Remove lid and cook for 15 minutes more or until sauce is thickened; season to taste with pepper.

3. Heat remaining 2 cups stock and butter in a medium saucepan. Stir in couscous and raisins.

4. Cover pot and remove from heat; let stand for 5 minutes. Serve pork over couscous, garnished with chopped thyme, if you like. Makes 6 servings.

Nutritional Information:
540 calories, 41 g protein, 15 g total fat (4.5 g sat., 0 g trans), 63 g carbohydrate, 3 g fiber, 31 g sugar, 110 mg cholesterol, 280 mg sodium, 11 points