Pork Chops with Cumin and Orange

Ingredients

• 1.5 cups couscous 
• 0.8 teaspoon cumin seed 
• 2.3 cups fat-skimmed chicken broth 
• 0.8 teaspoon coarse-ground pepper 
• 0.5 lb cranberry-orange relish 
• 4  center-cut loin pork chops thick
• 4 servings salt 

Equipment

• frying pan
• plastic wrap
• rolling pin

Directions

1. Trim and discard fat from chops; wipe chops with a damp towel. Press cumin seed and pepper equally onto both sides of chops.
2. Sprinkle lightly with salt.
3. Place each chop between sheets of plastic wrap; with a flat mallet or rolling pin, gently pound meat to 1/4 inch thick, pounding as close to the bone as possible.
4. In a 2- to 3-quart pan over high heat, bring 2 cups broth to a boil. Stir in couscous, cover tightly, and remove from heat; let stand until broth is absorbed and couscous is tender to bite, about 5 minutes.
5. Meanwhile, set a 10- to 12-inch nonstick frying pan over high heat. When pan is hot, add chops, without crowding, in a single layer, and turn as needed to brown on both sides, 3 to 4 minutes total. As chops are cooked, transfer to a rimmed plate.
6. Meanwhile, rinse orange; cut in half lengthwise, then cut 1 half crosswise into thin slices, discarding seeds.
7. Cut remaining orange half into 4 wedges.
8. Return all chops and any accumulated juices to pan.
9. Add sliced orange and 1/3 cup broth; cover and simmer over low heat until meat is no longer pink in the center (cut to test), about 4 minutes.
10. Spoon couscous equally onto plates. Arrange chops and orange slices alongside; drizzle pan juices evenly over meat. Accompany with orange wedges to squeeze over pork.
11. Add salt to taste.