with Raisin-Studded Couscous
Indulge in a burst of citrusy delight with these lemony pork chops, with a crispy panko topping that adds crunch. Served over fluffy couscous studded with raisins, it's a symphony of flavours that'll have your taste buds singing for an encore! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Couscous
0.5 cup
Sultana Raisins
28 g
Lemon
1 unit(s)
Panko Breadcrumbs
0.33 cup
Vegetable Broth Concentrate
1 unit(s)
Broccoli
227 g
Apricot Spread
2 tbsp
Unsalted Butter
1 tbsp
Oil
3 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Zest, then juice lemon half the lemon. Cut remaining lemon into wedges.
- Cut broccoli into bite-sized peices.
- Add panko and 1/2 tbsp (1 tbsp) oil to a small bowl. Stir to coat. Set aside.
- Pat pork dry with paper towels. Add pork, half the lemon zest, 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then then toss to coat. Set aside.
- Add broccoli and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven until golden-brown, 14-16 min.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to another unlined baking sheet.
- Brush apricot spread over pork chops, then evenly sprinkle panko over top.
- Roast in the middle of the oven until cooked through, 6-8 min.**
- Add 2/3 cup (1 1/3 cups) water, raisins, remaining lemon zest, lemon juice, 1/8 tsp (1/4 tsp) salt and broth concentrate to a medium pot.
- Cover and bring to a boil over high heat. Once boiling, remove from heat, then add couscous. Stir to combine.
- Cover and let stand for 5 min.
- Add 1 tbsp (2 tbsp) butter to couscous. Season with salt and fluff with a fork.
- Divide couscous, pork and broccoli between plates. Squeeze a lemon wedge over top if desired.
800
kcal
Calories
32
g
Fat
8
g
Saturated Fat
79
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
51
g
Protein
125
mg
Cholesterol
490
mg
Sodium
0.4
g
Trans Fat
1250
mg
Potassium
100
mg
Calcium
4
mg
Iron
