Seared Pork Chops with Pistachio-Parsley Gremolata
Honey-Roasted Carrots & Pearl Couscous
Cooking time
30 minutes
Servings
2/4
Calories
920 /serving
We love the challenge of taking a classic meat ’n’ veg recipe to the next level. This recipe elevates dinner while still keeping all the things we love about pork chops and roasted carrots. Exhibit A: tender seared chops, garnished with a crunchy pistachio, parsley and lemon topping. Exhibit B: vibrant roasted carrots tossed with a lip-smacking combo of spices and honey. Exhibit C: plump pearl couscous infused with citrus and herbs. Assembled on one plate: pure joy!
We will send you:
- 2 Pork chops
- 1 Garlic clove
- 1 Lemon
- 300g Nantes carrots
- 1 Bunch of parsley
- 14g Honey
- 25g Chopped pistachios
- 165g Multicoloured pearl couscous
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Pistachios, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Zester
Salt & pepper (S&P)
Strainer
Oil
Parchment paper
Sheet pan
Total Fat
40 g
Saturated Fat
6 g
Sodium
560 mg
Total Carb
94 g
Sugars
16 g
Protein
50 g
Fibre
10 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 15 to 18 min., until tender. Drizzle with ½ the honey.
Boil the couscous
Meanwhile, add the couscous to the pot of boiling water and boil, 8 to 12 min., until tender. Drain and transfer to a bowl. Toss with a drizzle of oil to prevent clumping; season with S&P. Keep warm.
Mise en place
Meanwhile, zest and juice the lemon. In a small bowl, combine the lemon juice and remaining honey. Mince the garlic. Pick the parsley leaves off the stems; roughly chop the leaves.
Make the gremolata
Heat a medium, dry pan on medium-high. Add the pistachios and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl and add ½ the parsley, up to ½ tbsp of the lemon-honey mixture (double for 4 portions), up to ½ the garlic, 3 tbsp oil (double for 4 portions) and S&P; stir well. Wipe out and reserve the pan.
Cook the pork
Pat the pork dry with paper towel; season with ½ the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Finish & serve
To the bowl of couscous, add the lemon zest, and remaining parsley, lemon-honey mixture, garlic and spices; stir well. Divide the couscous between your plates. Top with the pork and carrots. Garnish with the gremolata. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
