Pork Chops with Coucous
2 Tbs Olive oil
salt and pepper
3 cloves garlic, minced
8 scallions, chopped, whites and greens separated
salt and pepper
1 Cup water
3/4 Cup couscous
1/2 Cup chopped flat leaf parsley
3/4 Cup grape tomatoes cut in half
1/2 Cup pistachios
3 Tbs Olive oil
In a large saucepan with a lid heat first two tablespoons of olive oil.
Salt and pepper one side of the pork chops and add that side facing down into the hot oil.
DO NOT MOVE PORK CHOPS UNTIL THEY ARE MOVEABLE. If you do, you will tear the meat. The pork chops, when browned, will naturally be able to move after about 2 minutes.
Turn the pork chops and brown on the other side until done, around another 3 minutes or until the juices run just clear. Squeeze the half of lemon over the pork chops.
Remove the pork chops to a warm plate and tent with tin foil.
In the hot pan add the whites of the green onions and the garlic.
Heat through and add the lemon juice to deglaze the pan and scrape up all the great little brown bits off the bottom.
Add the 1 Cup of water and bring to a low boil.
Add the couscous.
Put the lid on the pan and turn the heat down to low. Put your timer to 5 minutes and do not remove the lid until the 5 minutes is up.
When the timer goes off, remove the lid and stir in the onion greens, parsley, tomatoes, and pistachios. Stir and then add the remaining olive oil.
Stir and fluff until heated through.
Transfer the couscous to a platter and arrange the pork chops on top of it.
Pour any juices from the pork chops over it all.
Serve and enjoy!
So, I have never tried or made couscous of any kind before and I loved this! It's a take off of a Martha Stewart recipe (Thank you Martha!). I've been trying to add different and more varied grains (and foods) too our diet and when I saw the couscous at Fresh and Easy, I thought why not. It was also a very quick and easy meal to do. I will definitely be making this again.