Another feature, yay!
A great way to wake up this morning since here it's brisk and cloudy. I love the cool temperatures of fall. It's the perfect time to go on long walks and keep the windows open. Today's pork chop recipe is seriously one of our favorite dishes because it is sooo good. I'm not a huge pork lover, but the pork loin in this dish makes such a difference. In fact, this is probably one of my most expensive pork chop recipes I make; but it also is so straight-out-of-a-fancy-restaurant that we don't care.
Crock Pot Recipe: Pork Loin with Couscous and Asparagus
Crock Pot: High 3 hrs or 20mins on stovetop
Yield 3-4 servings
1 box couscous (2 cups), Parmesan with olive oil and garlic is my favorite
1 Tbs olive oil
2 red bell peppers--cut into strips
1 bunch asparagus--cut off and discard roots, cut spears in half
Pork loin, about 2lbs--marinated and cut into 8 small cutlet sized pieces I buy the yummy pork loin that's already marinated when it's on sale and freeze it until I'm ready to use it. Pork loin is the BEST way to eat pork chops in my opinion.
1/2 tsp dried parsley
For easiest preparation: Cook pork loin in crock pot on high for 3 hours. About 10mins before serving, cook couscous. Heat 1 Tbs olive oil over med-high heat. Add bell peppers and asparagus; season with salt and pepper. Cook until crisp-tender, about 8 mins. Cover until ready to serve. Stir parsley into couscous and serve with pork and veggies.
You can also cook the pork in the fry pan with 1 Tbs oil. This takes about 5-10mins.
Link ups http://orgjunkie.com/2012/09/menu-plan-monday-sept-1012.html