You are here

Grilled Pork Chops w/Tokaji Wine Reduction Sauce, Couscous Salad & Roasted Potatoes

joanne.cain's picture
This is a fresh, healthy, summer dish I came up with on a whim. It's low on fat and bad calories but full of FLAVOR! The colors of the couscous salad and wine reduction sauce just pop out making the dish pretty as it is delicious. The juiciness of the tender pork chops blend well with the nutty flavor of the couscous and sweetness of the wine reduction sauce. YUM!
  Pork loin chops 6
  Lemon zest 1 Tablespoon
  Lemon juice 2 Tablespoon
  Garlic 4 Clove (20 gm), crushed
  Salt To Taste
  Ground black pepper To Taste
  Extra virgin olive oil 1
  Unsalted butter 1 Tablespoon
  Red onion 1⁄2 , finely diced
  Garlic 1 Tablespoon, minced
  Wine 1 Cup (16 tbs)
  Chicken stock 1⁄2 Cup (8 tbs)
  Israeli couscous 2 Cup (32 tbs)
  Water 6 Cup (96 tbs), salted
  Extra virgin olive oil 1 Tablespoon
  Red onion 1⁄2 Medium, small dice
  Orange bell pepper 1 Medium
  Garlic 3 Clove (15 gm), minced
  Italian parsley 2 Tablespoon, minced
  Red potatoes 2 Pound (large dice)

1. Combine pork chop ingredients and marinade pork chops in refrigerator for 15-20 minutes.
2. Preheat oven to 325 degrees F. Toss potatoes with olive oil, salt, and pepper and bake on convection setting, about 20 minutes, or until done.
3. In a large saucepan over medium-high heat, add 6 cups salted water and BTAB. Add couscous and cook until al dente, about 10 minutes or so. When cooked, strain well.
3. In a large skillet over medium heat, add olive oil and butter. Swead onion and bell pepper but do not brown. Add garlic and saute, about 1 minute. Add cooked couscous and saute, 5-6 minutes, stirring constantly. Season with salt and pepper to taste. Finish with butter to impart a roundness to the dish.
4. On a grill (or grillpan over medium-high heat), grill pork loin chops.
5. For the Tokaji Wine reduction sauce: In a medium skilled over medium heat, add olive oil and butter. Sweat the red onions and garlic until fragrant. Add Tokaji Wine and chicken stock, increase to high heat. Season with salt and pepper. Let liquid reduce to sauce consistency. Finish with butter.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes
My husband and I recently had a 4th of July BBQ so our refridgerator was full of leftover produce. I wanted to use up what was in the refrigerator so I thought of what flavors worked well together and came up with this dish. I call it "lazy sunday" but my husband calls it a hit dish. :) The recipe may seem complicated but trust me, its pretty straightforward and you won't be disappointed by the end result. Trust me!

Rate It

Your rating: None
Average: 4 (5 votes)
Grilled Pork Chops W/Tokaji Wine Reduction Sauce, Couscous Salad & Roasted Potatoes Recipe