Weather | Sports | Forums | Comics | Classifieds | Calendar | Movies

In a pinch, try this tangy pork dish

Read the ingredient list for this pork dish and its ingenious focus is obvious. No superfluous element or confusing flavor - just a smart combination, effectively blended.

Best of all, you can have the dish on the table in around 25 minutes.

The recipe, by Kate Merker from the October issue of Real Simple magazine, balances the pork with a sweet-sour pan sauce, playing prunes against lightly vinegared apple cider, seasoned with onions, garlic and thyme.

Serve the pork chops over couscous for a nice rounding out of texture and taste.

Cook's tip: To prevent prunes and other sticky foods from clinging to your knife as you chop, moisten a paper towel with vegetable oil and wipe the blade frequently with it.

10-ounce box couscous

3/4 cup chopped, pitted prunes

2 cups apple cider

1/2 teaspoon cider vinegar

4 sprigs fresh thyme

1 tablespoon extra-virgin olive oil

Four 1- to 11/4-inch-thick boneless pork loin chops

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 medium yellow onion, thinly sliced

2 cloves garlic, minced

Time: Start to finish 25 minutes.

Heat oven to 400 degrees.

Cook the couscous according to the package directions.

In a small saucepan, bring the prunes, cider, vinegar and thyme to a boil.

Lower heat to medium-low and simmer until reduced by half, about 8 minutes.

Meanwhile, heat the oil in a large skillet over medium-high heat. Season the pork with the salt and pepper.

Sear the pork, turning once, until browned but not cooked through, about 1 minute per side.

Transfer to an oven-safe baking dish, place in oven, and roast until no trace of pink remains, about 10 minutes.

Return skillet to medium-low heat, add the onion, and cook until softened, about 6 minutes.

Add the garlic and cook for 2 minutes more. Add the cider mixture and simmer for 2 minutes more.

Spoon the pan sauce over the pork and serve with the couscous.

Makes 4 servings.