A PERFECT LABOR DAY MEAL!
This is a recipe from Rachel Ray that I modified. You can watch her prepare it online. I like to chop my onions really thin and I use less sugar. I often use fresh blueberries (sometimes pre-frozen). I like my blueberry compote to be really thick so I simmer it for a long time. I zest the lemon with a peeler to get more of it off and I use it in the Couscous and on top of the Compote. I also like to serve this meal with a side of Green Beans.
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Brush Bone-in Pork Chops with 2 Tbsp EVOO – season with Salt and Pepper.
Store in plastic bag or bin in Fridge for a few hours
Prep: Chop Onion, Zest/Peel Lemon, Squeeze Lemon Juice, Pick Thyme & Parsley from Garden |
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1 TBSP EVOO 1 small Red Onion
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Cook over medium-low heat until softened
around 5 min. |
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1 PINT Blueberries (2 cups) 2 tsp. Natural Sugar 1 Lemon Squeezed (Juice) 2 Springs Fresh Thyme ½ Tsp. Pepper |
Add to Onion Mix. & simmer until blueberries release their juice & compote thickens. Remove Thyme when done.
Save Lemon Zest for Couscous & Top of meal |
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Grill Pork Chops |
8 minutes per side – 145 degrees |
Coucous
| 1 ¼ Cups of Water
½ Tsp. Salt 1 Tsp. EVOO 1 Cup Couscous |
Bring water, salt to Boil
Add Couscous & EVOO
Cover & Simmer for 8-10 Minutes |
| Put into Bowl – Fluff with Fork & add more EVOO (to your liking)
Add Chopped Parsley & some Lemon Zest |
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