with Herby Couscous Pilaf and Creamy Lemon Sauce
Ingredients: Pork chop • Sweet bell pepper • Moroccan couscous (wheat) (durum wheat semolina) • Lemon • Spinach • Raisins (raisins, sunflower oil and/or cotton oil) • Almonds • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Honey • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Mint • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract).
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Tags
Pork Chops, boneless
340 g
Couscous
0.5 cup
Sweet Bell Pepper
1 unit(s)
Lemon
1 unit(s)
Baby Spinach
28 g
Mint
3.5 g
Sultana Raisins
28 g
Almonds, sliced
28 g
Mayonnaise
2 tbsp
Chicken Broth Concentrate
1 unit(s)
Harissa Spice Blend
7 g
Honey
0.5 unit(s)
Butter
1 tbsp
Oil
2 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Core, then cut pepper into 1/4-inch pieces.
- Remove mint leaves from half the stems (use all for 4 servings), then finely chop.
- Zest, then juice lemon.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high.
- When hot, add almonds to the dry pan.
- Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Add 1/2 tsp (1 tsp) oil to the same pan, then peppers.
- Cook for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper.
- Remove from heat.
- Transfer peppers to the plate with toasted almonds.
- In a small microwaveable bowl, microwave 1/2 tbsp (1 tbsp) butter for 15-30 sec, until melted. Add Harissa Spice Blend and half the honey (use all for 4 servings). Stir to combine. (NOTE: This is for your pork chops.)
- Reheat the same pan over medium.
- Meanwhile, pat pork chops dry with paper towels. Season with salt and pepper.
- When hot, add 1 1/2 tsp (3 tsp) oil, then add pork chops. Pan-fry for 1-2 min per side, until golden. (NOTE: Cook in 2 batches for 4 servings.)
- Remove from heat. Transfer pork chops to a parchment-lined baking sheet. Brush harissa-honey mixture over top.
- Roast in the middle of the oven for 8-10, until cooked through.**
- Transfer pork chops to a cutting board for 3-5 min, to rest.
- Meanwhile, to a medium pot, add 2/3 cup (1 1/3 cups) water, 1/2 tbsp (1 tbsp) butter and broth concentrate.
- Cover and bring to a boil over high.
- Once boiling, stir in couscous.
- Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- When done, fluff couscous with a fork.
- Meanwhile, to another small bowl, add mayo, 1/2 tsp (1 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice.
- Season with salt and pepper, then whisk to combine.
- To a medium bowl, add couscous, raisins, spinach, peppers, almonds, chopped mint and 1/2 tbsp (1 tbsp) lemon juice. Stir to combine.
- Thinly slice pork chops.
- Divide couscous between plates. Top with pork chops and any pork resting juices.
- Drizzle creamy lemon sauce over top.
800
kcal
Calories
39
g
Fat
10
g
Saturated Fat
63
g
Carbohydrate
18
g
Sugar
8
g
Dietary Fiber
50
g
Protein
120
mg
Cholesterol
690
mg
Sodium
0.5
g
Trans Fat
1250
mg
Potassium
125
mg
Calcium
5
mg
Iron
