with Herby Couscous Pilaf and Creamy Lemon Sauce
Juicy pork chops are given a bold flavour boost of Harissa Spice Blend and honey to complement a harmonious blend of almonds, raisins, mint, spinach and bell pepper in a light and fluffy couscous pilaf. Ingredients: Pork chop • Sweet bell pepper • Moroccan couscous (durum wheat semolina) (wheat) • 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) • Lemon • Spinach • Raisin (raisins, cottonseed oil and/or sunflower oil) • Almonds • 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) • Honey • Mint • Harissa spice blend (spices, salt, dehydrated garlic, canola oil, silicon dioxide, spice extract).
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Couscous
0.5 cup
Sweet Bell Pepper
1 unit
Lemon
1 unit
Baby Spinach
28 g
Mint
7 g
Sultana Raisins
28 g
Almonds, sliced
28 g
Mayonnaise
4 tbsp
Chicken Broth Concentrate
1 unit
Harissa Spice Blend
7 g
Honey
0.5 unit
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1 tbsp
Butter
2 tbsp
- 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, core, then cut pepper into 1/4-inch pieces.
- Pick mint leaves from stems, then finely chop.
- Zest, then juice lemon.
- Roughly chop spinach.
- In a small microwave-proof bowl or a small pan over low heat, melt 1 tbsp (2 tbsp) butter. Add Harissa Spice Blend and half the honey (use all for 4 servings). Whisk to combine. (NOTE: This is for your pork chops.)
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan.
- Toast for 4-5 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.
- Reheat the same pan over medium-high.
- Meanwhile, pat pork dry with paper towels. Season with salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then add pork. Pan-fry for 2-3 min per side, until golden. (NOTE: Cook in 2 batches for 4 servings.)
- Remove from heat. Transfer pork to a parchment-lined baking sheet. Brush harissa-honey mixture over pork.
- Roast in the middle of the oven for 8-12, until cooked through.**
- Transfer pork to a cutting board for 3-5 min, to rest.
- Meanwhile, to a medium bowl, add couscous, raisins, spinach, peppers, almonds, mint and 1/2 tbsp (1 tbsp) lemon juice. Stir to combine.
- 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.
- Thinly slice pork.
- Divide couscous between plates. Top with pork.
- Drizzle creamy lemon sauce over top.
930
kcal
Calories
54
g
Fat
14
g
Saturated Fat
57
g
Carbohydrate
19
g
Sugar
7
g
Dietary Fiber
51
g
Protein
160
mg
Cholesterol
890
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
125
mg
Calcium
4
mg
Iron
with Creamy Coleslaw and Green Onion-Lime Rice
