I consume most of my meals out of bowls. I have an entire shelf filled with all my favorite bowls. I go through multiple bowls in a day. BOWLS. BOWLS. BOWLS. [!] When I’m having a meal by myself, I like to curl up on the couch underneath a blanket, grab a bowl of goodness and catch up on my latest tv addiction [currently it’s the latest season of Top Chef].

Some meals aren’t really meant for bowl eating, so I have to change up the way I prepare and present it to make it more couch consuming friendly. One of my go to winter dishes is pork with apples and onions. It’s a warm, comforting, filling respite from a cold night [and right now the nights are unusually cold for Texas!]. Normally, I serve pork cutlets whole with thickly sliced onions and apples and roasted sweet potatoes.

This version doesn’t require a fork and knife to consume [just a fork, or spoon if that’s more your thing]. It’s got all the same winter flavors, only served up on a bed of rosemary and sage couscous. It’s a simple dish that can be quickly pulled together for a weeknight meal. Grab your favorite bowl, fill it up with tasty goodness and put on your current tv obsession.




  • 6 thin sliced boneless pork chops

  • 1/2 yellow onion, chopped

  • 1 red apple [I prefer a firm fuji or gala], diced

  • Green onions, thinly sliced

  • 2 TB apple cider vinegar

  • 3 TB olive oil

  • 2 tsp fresh rosemary, minced

  • 1 tsp fresh sage, minced

  • kosher salt and fresh cracked pepper

  • 1 cup couscous

  • 1 1/4 cup water


In a bowl, take 1 TB of apple cider vinegar and pour over the pork chops. Season with salt and pepper and toss to coast. Set aside. Add the onions to the pan with 1 TB olive oil and sauté on medium until golden [3-5 minutes]

Meanwhile in a small saucepan heat 1 TB olive oil on medium, adding the herbs and cooking for a minute. Add the water and bring to a boil. Stir in the couscous, cover and remove from heat. To the pan with onions, add the chopped apple and sauté on medium for 3 minutes. Add the remaining 1 TB of vinegar and stir until the vinegar cooks off. Remove the apples and onions from the pan and set aside.

Add the remaining 1 TB olive oil on medium. Pat the pork chops dry and add to the pan, cooking 3 minutes per side. Remove the chops, allow them to sit for 2 minutes and then chop into small bites. Fluff the couscous with a fork and season with salt and pepper.

Add the couscous to a serving bowl and top with pork, apples and onions. Garnish with green onions. [This looks great in a heaping serving bowl, but I typically plate it directly in my individual bowl, again for the tv watching ease of this meal!].

Serves 4-5 [or 2 really hungry people]