This is a modified recipe from this month’s Bon Appetit magazine.
Serves 2 really hungry people
2 thick pork chops
3 Tbs. honey
2 garlic cloves, minced
1 tablespoon orange juice
Salt and pepper
1/2 cup white wine (I used Chateau Ste. Michelle dry riesling)
Herbes de Provence (or thyme and rosemary)
1 cup dried whole wheat Israeli cous cous
2.5 cups chicken stock
1 tbs. Wondra flour (or regular flour)
In a pie pan, combine the honey, OJ and garlic. Add the chops to pan and flip over a couple of times till they are coated. Sprinkle salt and pepper on both sides of chops, cover, and marinate for at least one hour.
Preheat oven to 375 degrees. Coat an ovenproof frying pan with olive oil and turn to medium-high heat. Add the chops (reserve the marinade) and brown on both sides, about 4 minutes total. Move pan to the oven and cook for 20 minutes, flipping chops once halfway through.
When 10 minutes remain, heat 2 cups of chicken stock in a small saucepan till boiling. Add 1 Tbs. olive oil to another small saucepan and place over med-high heat. Add the cous cous and stir for two minutes. Add the boiling chicken stock, turn heat to low, cover and simmer for 10 minutes or until most of the liquid is absorbed.
Steam the green beans.
When chops are done, remove them from the pan and add the flour to the juices over medium heat. Stir and cook for one minute, then add the rest of the chicken stock, herbes de Provence and the white wine. Stir till sauce is thickened.
Top the chops, cous cous and green beans with the sauce. Serve with the bottle of white wine.