Tuesday, November 18, 2008


my sick came back today...i made it to work for half a day...then had to come home...blah.

i did manage to make dinner...this is key...it tells you how easy this dinner is!

Mango-Ginger Glazed Pork Chops
w/Sauteed Carrots and Peppers on Couscous

The Mango-Ginger portion of tonight's dinner was the remnants of the jar of Martha's Mango-Ginger Jam we picked up at the Community Market (go this weekend for some great holiday treats!!!).

I had some extra ginger in the fridge, so I grated it up and stirred about 1 TB of ginger into 1/4 cup of jam. Add a pinch or two of salt.

Season the pork chops with salt and pepper and sear in a pan with olive oil until lightly browned. Place on a broiler pan or baking sheet and spoon over the jam, place under the broiler until the chops shiny and glazed with the bubbling jam. About 5 minutes under my broiler, but all broilers are different.

For the veggie/couscous: make your couscous per the package, set aside. In the same pan you seared the chops, add 1 small shallot, diced. Stir and saute until just translucent and beautifully fragrant. Add two carrots, chopped. Add 3 tablespoons of water and cover. This will steam and cook the carrots thru, about 2 minutes. Add 1 tablespoon of additional grated ginger. Stir. Add 1 green bell pepper, chopped. Season with salt and pepper. Saute until the veg are all tender. If you have additional Mango-Ginger jam, add 1 TB to sauce the veg and sweeten the deal. Serve over the cooked couscous with the chops.

1 comment:

Dancer in DC said...

Simple and delicious. That jam really makes a great glaze.

I ate every bite, quick as you please.