Careme

Ingredients

• Boneless Pork Loin Center-Cut Thin Chops

  1 lb
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  1 lb
• Kroger® Pearl Couscous

  3/4 cup (about 4.5 oz)
• Water

  1 1/4 cups
• Red onion

  1/4 cup thinly sliced
• Garlic

  2 cloves
• Parsley

  1/4 cup chopped
• Extra-virgin olive oil

  2 tablespoons
• Sherry vinegar

  1 1/2 tablespoons
• Smoked paprika

  1 1/2 teaspoons
• Ground cumin

  1/2 teaspoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/2 teaspoon
• Owen Roe Sinister Hand Grenache Oregon Red Wine

  1 bottle $23.99

Instructions

1. Preheat a grill to medium-high, about 425°F, and place a medium saucepan over high heat for the couscous.
2. Pat 1 pound pork chops dry, mince 2 garlic cloves, and coat the meat with 1 tablespoon olive oil, 2 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. Cut 1 pound on-the-vine tomatoes into wedges and toss them with 1/4 cup sliced red onion, 1/4 cup chopped parsley, 1 tablespoon olive oil, 1 1/2 tablespoons sherry vinegar, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; let stand to release flavorful juices.
4. Bring 1 1/4 cups water and 1/4 teaspoon kosher salt to a boil in the saucepan, stir in 3/4 cup pearl couscous, cover, and simmer over low heat for 10 minutes.
5. Place the seasoned pieces on the grill and cook for 2 to 3 minutes per side, closing the lid between turns, until the thickest part reaches 145°F.
6. Transfer them to a clean board and rest for 5 minutes; meanwhile, uncover the saucepan and fluff its contents with a fork.
7. Slice across the muscle grain and divide everything between two plates, spooning the dressed mixture and its juices over the fluffy base.