Recipe By : COOKING RIGHT SHOW#CR9690
Serving Size : 6 Preparation Time :0:00
Categories : Cooking Right Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 center cut pork chops -- 1-1/4 inches thick
1/4 Cup olive oil
1 1/2 Cups diced red onions
2 Teaspoons minced garlic
4 Cups fresh orange juice
2 Teaspoons grated orange zest
1 Cup Gewurztraminer -- or Gamay Beaujolais
1 Cup rich chicken stock
1 tablespoon minced serrano chiles
1 cup dried apple slices
1 cup dried figs -- or prunes halved
3 tablespoons minced fresh ginger
1 2-inch cinnamon stick
1 teaspoon ground allspice
Salt and freshly ground pepper to taste
Garnish: Toasted slivered almonds, fennel
CINNAMON COUSCOUS
1 cup rich chicken -- or mushroom stock
1/4 teaspoon saffron
2 tablespoons olive oil
2 teaspoons chopped roasted garlic
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 cup couscous
Salt and freshly ground pepper
1/2 cup minced green onions
1/3 cup toasted pinenuts
Trim chops of most fat, season with salt and pepper and brown on both
sides quickly in 2 tablespoons of olive oil in a heavy, oven-proof
casserole. Remove and set aside. Add
onion and garlic and cook over moderate heat in remaining oil until
lightly colored. Return chops to casserole and add remaining
ingredients. Cover and bake in a preheated 325 degree oven for 1 hour or
until chops are tender. Remove chops and fruits to serving plates and keep
warm. Discard cinnamon stick. Reduce juices to a light sauce consistency
and pour over chops. Adjust seasonings. Garnish with toasted almonds,
fennel sprigs and cinnamon couscous.
For the couscous:
In a saucepan, heat stock and saffron to a simmer and then let sit off
heat for 15 minutes. Place pan back on stove and add oil, garlic,
cumin, coriander, cinnamon and nutmeg and bring to a boil. Correct
seasoning with salt and pepper. Place couscous in a mixing bowl and pour
hot liquid over. Let couscous stand covered for 5 minutes to absorb stock.
Fluff gently with a fork and serve hot or at room
temperature. Mix in green onions and pine nuts before serving.
