Balsamic Fig Glazed Pork Chops with Pearl Couscous and Honey Roasted Brussels Sprouts
15min
35min
3
590
Chef's Note
For extra flavor, you can add a splash of dry white wine to the balsamic-fig glaze. The key to perfectly cooked pork chops is not to overcook them - remove from heat when they reach 145°F and allow them to rest, which will keep them juicy and tender.
Tags
Ingredients
3 6-ounce boneless pork chops
1/3 cup dried figs
1/4 cup balsamic vinegar
2 tablespoons honey
1 sprig fresh rosemary
12 ounces brussels sprouts
1 cup pearl couscous
1 1/4 cups chicken broth
2 cloves garlic
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Trim and halve 12 ounces of brussels sprouts. Place them on a baking sheet, drizzle with 2 tablespoons olive oil, 1 tablespoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
- 3
Arrange the brussels sprouts cut-side down on the baking sheet. Roast for 20-25 minutes until caramelized and tender.
- 4
While the brussels sprouts are roasting, finely chop 2 cloves of garlic and stem and mince the rosemary leaves, discarding the woody stem.
- 5
Remove stems from dried figs and finely chop them.
- 6
In a small saucepan, combine 1/4 cup balsamic vinegar, chopped figs, 1 tablespoon honey, half the minced rosemary, and 1/4 cup water. Bring to a simmer over medium heat.
- 7
Reduce heat to low and simmer for 10-12 minutes until figs soften and mixture reduces slightly. Set aside.
- 8
Season the pork chops on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 9
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 3-4 minutes on each side until golden brown and internal temperature reaches 145°F.
- 10
Transfer pork chops to a plate and cover loosely with foil to rest.
- 11
In a medium saucepan, heat 1 tablespoon butter over medium heat. Add half the minced garlic and sauté for 30 seconds until fragrant.
- 12
Add 1 cup pearl couscous to the saucepan and toast for 2 minutes, stirring frequently.
- 13
Pour in 1 1/4 cups chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 8-10 minutes until liquid is absorbed and couscous is tender.
- 14
Return the skillet used for pork chops to medium heat. Add the fig-balsamic mixture and remaining garlic and rosemary, scraping up any browned bits from the pan.
- 15
Simmer for 2-3 minutes until slightly thickened. Return pork chops to the skillet and turn to coat in the glaze.
- 16
Fluff the couscous with a fork and divide among three plates. Place a glazed pork chop on each plate and spoon additional glaze over the top.
- 17
Add the honey roasted brussels sprouts alongside and serve immediately.
Nutrition Information (per serving)
590
38g
65g
22g
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