Coriander Pork over Couscous

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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


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It's ironic your recipe calls for pork in a dish that has all the hallmarks of a North African dish -- but it sounds wonderfully delicious ... and I'm going to try it soon!

Comment Number: 4727


You should list ALL ingredients in the main body of the recipe., i.e., (garnish with chopped thyme, if you like). I had just enough left in the garden to do this. Also WAY too much broth for the cup of couscous!!! The pkg. recipe calls for 1-1/2 cups of couscous and 1-3/4 cups of broth. In spite of these two things it was very tasty (even with the soupy couscous!!)

Comment Number: 4728

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I Added: Bell peppers, red onion, broccoli and serve over ginger scented jasmine rice. Finish with chopped cilantro. "Loved it"

Comment Number: 4781


I like the idea of Adding Bell peppers, red onion, broccoli and serving it over ginger scented jasmine rice. With chopped cilantro. Sounds Yummy!

Comment Number: 6316