with Herby Couscous Pilaf and Creamy Lemon Sauce
Ingredients: Pork chop • Chicken broth (chicken broth (water, chicken stock), yeast extract, salt, sugars (dextrose), canola oil or soybean oil, sunflower oil, carnauba wax, natural flavour) • Sweet bell pepper • Moroccan couscous (durum wheat semolina) (wheat) • Lemon • Mayonnaise (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) (mustard, egg) • Spinach • Raisins (raisins, cottonseed oil) • Almonds • Honey • Mint • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract).
Allergens
Utensils
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
7 g
Sultana Raisins
28 g
Almonds, sliced
28 g
Mayonnaise
4 tbsp
Chicken Broth Concentrate
1 unit(s)
Harissa Spice Blend
7 g
Honey
1 unit(s)
Butter
2 tbsp
Oil
1.5 tbsp
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 stems, 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 tbsp (1 tbsp) 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 microwave-proof bowl, melt 1 tbsp (2 tbsp) butter. Add Harissa Spice Blend and honey. 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 tbsp (2 tbsp) 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 tbsp (2 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, mint and 1/2 tbsp (1 tbsp) lemon juice. Stir to combine.
- Thinly slice pork chops.
- Divide couscous between plates. Top with pork and any remaining pork juices or remaining harissa-honey glaze.
- Drizzle creamy lemon sauce over top.
1010
kcal
Calories
62
g
Fat
16
g
Saturated Fat
64
g
Carbohydrate
20
g
Sugar
7
g
Dietary Fiber
50
g
Protein
150
mg
Cholesterol
790
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
125
mg
Calcium
5
mg
Iron
