Côtelettes de porc au harissa et au miel

Faites le plein

Très riche en fibres

Riche en protéines

avec pilaf de couscous herbacé et sauce crémeuse au citron

7 min

Difficulté: 2/3

Marocaine

Ingrédients : Côtelette de porc • Poivron • Couscous marocain (blé) (semoule de blé dur) • Citron • Épinards • Raisins secs raisins secs, huile de coton et/ou huile de tournesol • Amandes • Mayonnaise (moutarde, œuf) (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) • Miel • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Menthe • Mélange d’épices façon harissa (épices, sel, poudre d'ail, huile de canola, dioxyde de silicium, extrait d'épices).

Allergens

Amandes

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

30-min-or-less

Très riche en fibres

Classic-plates

Riche en protéines

Taste-of-middle-east

Ingrédients

Côtelettes de porc, désossées

340 g

Couscous

0.5 cup

Poivron

1 unit(s)

Citron

1 unit(s)

Bébés épinards

28 g

Menthe

3.5 g

Raisin sultana

28 g

Amandes, tranchées

28 g

Mayonnaise

2 tbsp

Concentré de bouillon de poulet

1 unit(s)

Mélange d'épices harissa

7 g

Miel

0.5 unit(s)

Beurre

1 tbsp

Huile

2 tsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

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.

Nutrition per serving

800

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

120

Cholesterol