Spicy Strawberry-Glazed pork chops

Ingredients Spicy Strawberry-Glazed pork chops 1 ½ cups red wine ½ cup light brown sugar 1 tsp vanilla bean zest of half an orange dash hot sauce dash 4 cup California Strawberries 1 tsp cornstarch 4 one-in loin pork chops Salt and black pepper 4 tsp olive oil 1 tbsp chopped fresh mint

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Couscous Pilaf 1 1/3 cups couscous 2 tps olive oil 2 cups chicken stock optional pinch of saffron threads optional 1 cup currants 1 cup diced dried apricots 1 cup toasted slivered almonds directions to make red wine glaze: - In small nonreactive saucepan, combine wine, sugar, vanilla, orange zest, dash of hot sauce and ½ cup (125 mL) strawberries. Simmer over low heat until reduced to ¾ cup (175 mL). Strain into clean saucepan. - Mix cornstarch and 1 tsp (5mL) water; whisk into wine mixture. Simmer just until thickened. - 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. -Gently heat remaining strawberries in wine glaze. to make couscous pilaf: - In medium skillet, sauté couscous in olive oil until golden; remove from heat. - Heat 2 cups chicken stock to a simmer with a pinch of saffron threads if using; pour over couscous. Cover and let stand about 10 minutes or until liquid is absorbed. - With a fork, fluff couscous and gently mix in currants, apricots, and almonds. Makes 4 servings For more information about California strawberries please contact: krystin lee Harbinger klee@harbingerideas.com

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