Zest of half an orangeremoved in strips with peeler
¼tspred pepper flakes
½cupfrozen California strawberries
1tspcornstarch
Pork Chops
4bone-in loin pork chops
Salt and black pepper
4tspolive oil
To Serve
4cupsfresh California strawberriesstemmed and halved
1Tbspchopped fresh mint
Couscous Pilaf (optional)
1 ⅓cupscouscous
1½tspolive oil
2cupschicken stock
Pinchsaffron threads
½tspsalt
⅔cupcurrants
⅔cupdiced dried apricots
⅔cuptoastedslivered almonds
⅔cuppistachios
Instructions
Strawberry syrah glaze:
In a small non-reactive saucepan, combine wine, sugar, star anise, vanilla, orange zest, pepper flakes and frozen strawberries.
Simmer over low heat until reduced to 3/4 cup. Strain into clean saucepan.
Mix cornstarch and 1 teaspoon water; whisk into wine mixture. Simmer just until thickened.
Pork chops:
Heat oven to 400°F.
Season pork chops with salt and pepper.
In ovenproof skillet, heat oil; sear pork chops on both sides.
Transfer skillet to oven; bake chops about 15 minutes or until they are firm to the touch and register 145°F on an instant-read thermometer inserted into the middle of a chop.
Serve:
Gently heat fresh strawberries in syrah glaze.
Mound couscous pilaf on a platter or 4 plates; sprinkle with mint.
Plate pork chops next to couscous; spoon strawberries and glaze over and around pork chops.
Couscous Pilaf:
In medium skillet, sauté couscous in olive oil until golden; remove from heat.
Heat chicken stock to a simmer with saffron threads and salt; pour over couscous.
Cover and let stand about 10 minutes or until liquid is absorbed. Fluff couscous with a fork and gently mix in currants, diced dried apricots, toasted slivered almonds, and chopped pistachios.
Notes
Nutrition information calculated based on pork chops alone and does not include the Couscous Pilaf.With couscous, meal nutrition is: 1427 kcals, 123g Carbs,