Balsamic Pork Loin Chops with Couscous

Balsamic Pork Loin Chops with Couscous

Changing up the chicken routine for lean pork loin chops basted in a simple balsamic vinegar reduction. Not a pork fan? This balsamic reduction would also be delicious over chicken, beef, or even lamb.

For Christmas, Bry’s grandpa gave us a big cooler full of meats from Omaha Steaks. And while we try to limit our intake of red meat and pork products, it’s always nice to have a change from chicken and tofu. Also for Christmas we received a bottle of balsamic vinegar from a place called the Grotto in Connecticut. Oh my word. I could almost just drink it by itself it’s so flavorful and slightly thicker than balsamic you’d buy from a grocery store.

It didn’t take long to decide pairing the pork with the balsamic. While this recipe is quite simple, it requires your full attention and a bit of multitasking if you want everything to come out at the same time. When making the balsamic reduction, make sure to really watch it as once it starts reducing it will go fast!

I was lazy and served it with frozen mixed vegetables, which I steamed and seasoned with olive oil, fresh parmesan cheese, and red pepper flakes. It would also be delicious with roasted brussels sprouts, cauliflower, and/or broccoli.

For the couscous, I used just a plain box – no added seasonings to keep the sodium in check. To add flavor I drizzled the cooked couscous with olive oil, lemon juice, and some dried cranberries. One tip with couscous is to cook it in the bowl you planning on serving it in. Simply place the dried couscous into the bowl, pour boiling water over it, cover, and let sit for 5 minutes.

This would also make a nice homemade valentines day dinner – crazy it’s almost time to start thing about another holiday!

Here’s a toast to a fancy meal in the comfort of your own home (ideally in pajamas 😉 ).

Balsamic Pork Loin Chops with Couscous

Changing up the chicken routine for lean pork loin chops basted in a simple balsamic vinegar reduction. Not a pork fan? This balsamic reduction would also be delicious over chicken, beef, or even lamb.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: Healthy, Pork
Servings: 4
Author: The Healthy Toast

Ingredients

For the couscous

  • 1 box 5 minute whole grain couscous unseasoned
  • Juice of 1/2 lemon
  • 1 tablespoon olive oil
  • 1/4 cup dried cranberries

For the Pork

  • 4 boneless pork chops loin center cut about 1 lb
  • Salt pepper, and dried rosemary (a few pinches of each)
  • 1 tablespoon olive oil
  • 1 large garlic clove minced
  • 1/2 cup balsamic vinegar
  • 1/2 tsp dijon mustard

Instructions

  • Place vinegar and mustard in medium saucepan over medium-high heat. Bring to a boil, then reduce heat to a gentle simmer. Cook until reduced by half - really watch the pan as once it starts reducing it will go quickly!
  • Pour reduced balsamic vinegar into a glass or small bowl and set aside. Rub both sides of each pork chop with a pinch of salt, pepper, and dried rosemary. Set aside.
  • Add oil to saucepan and return to medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Place pork in pan and cook for 5 minutes on each side, or until it reaches desired degree of doneness. Use vinegar to baste pork as it cooks and allow to stand for 5 minutes once done cooking before cutting into it.
  • While pork cooks, bring water to a boil in a teakettle. Place couscous in a large bowl and pour hot water over couscous. Cover bowl with a lid or plate and let stand for 5 minutes. After 5 minutes, add 2 tsp olive oil, dried cranberries, and lemon juice. Recover until ready to serve.
  • Plate pork and serve with couscous and a side of veggies.
Add a comment
4 Comments
  • Kaleigh @ Lively Table AvatarKaleigh @ Lively Table3 years ago

    Mr. Table and I are big fans of center cut pork chops. They’re such an easy dinner option! One of my favorite ways to make them is with a balsamic reduction too! 🙂

  • Donna VB AvatarDonna VB3 years ago

    But because of my program I am on I will try graded cauliflower instead of couscous

    • The Healthy Toast AvatarThe Healthy Toast3 years ago

      Cauliflower rice would be a perfect low-carb substitution. You’ll have to let me know what you think!

  • Donna VB AvatarDonna VB3 years ago

    I will try this for dinner tonight

  • About
    About Kelli McGrane Headshot

    I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

    About Kelli McGrane Headshot

    Welcome to The Healthy Toast!

    Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

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