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Ingredients

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Directions

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  • Marinate chops in 1/4 cup of the vinaigrette for 15 to 30 minutes at room temperature.

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  • Remove chops from marinade and gently pat dry. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

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  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Saute pork chops 2 minutes per side. Set aside.

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  • Add 1/2 cup of the chicken broth, grapes and remaining 1/4 cup vinaigrette to skillet. Simmer over medium heat for 5 minutes, stirring occasionally.

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  • Add pork chops back into skillet and cook for an additional 5 minutes or until internal temperature registers 160 degrees F on an instant-read thermometer.

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  • Prepare couscous following package directions, substituting 1-1/4 cups chicken broth for water.

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  • To serve, spoon couscous onto a large serving platter. Place pork chops on top; spoon grapes and sauce over the chops and serve.

Nutrition Facts

538 calories; total fat 19g; saturated fat 6g; cholesterol 117mg; sodium 1425mg; carbohydrates 48g; fiber 2g; protein 44g.

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