Grilled Pork Chops with Spicy Orange Sauce
Dried Cranberry and Toasted Pine Nut Cous Cous
Sauteed Asparagus

4 8 oz. Center cut pork chops, cut 1 ½ inch thick, and grilled
salt and fresh ground pepper
Orange Sauce
1 cup fresh orange juice
1 tsp. Orange zest
1 cup water
1 cup sugar
½ tsp. Ground cloves
2 Tbsp. Red wine vinegar
pinch of salt
2 Tbsp. Cornstarch
2 Tbsp. Water
4 orange slices

Combine orange juice, zest, water, sugar and cloves in a medium sauce pan. Bring mixture to a boil, reduce heat and simmer for 5 minutes. Mix cornstarch and water. Return orange mixture to a boil and slowly add cornstarch whisking quickly. Reduce to a simmer after thickening. Add vinegar and a little more orange juice if necessary to attain the desired and proper consistency(nape). Add orange slices. Keep warm. Drizzle over and along side of chops when serving. Garnish with one orange slices. And a few whole cranberries that have been popped in boiling water, then dipped in the orange sauce.

Dried Cranberry and Toasted Pine Nut Cous Cous
1 small box cous cous
2 Tbsp. Butter
1 Tbsp. Extra virgin olive oil
½ cup dried cranberries
½ cup tasted pine nut
salt and pepper to taste
Make cous cous according to package directions. Add butter and olive oil and mix. Add cranberries and pine nuts and stir gently. Season.