Spiced pork chop with couscous
Another meal in the magazine without a recipe online. You’ll see an abridged version after the jump. Gee…I wonder why B and G saved these ones for last? 🙂
The most important thing to say is that the spice mixture is nice, but a little much. It calls for 1 t paprika and 1/2 t cinnamon…on one pork chop. That’s way too much paprika and cinnamon for one human to eat on pork. I very much enjoyed it for about 1/2 of the chop before I got tired of it. I think you can get away with spicing two or more chops with as much as it calls for for one chop. That’s how I rewrote the recipe. Also, if you’re someone who hates cinnamon on savory foods, cut way back or cut it out. Somehow, the cinnamon flavor roars through all that paprika, pork, and everything else on the plate. You’d better love savory cinnamon recipes.
The couscous didn’t get fully cooked, and I should have remembered that from the zucchini fish dish. I very much loved the golden raisins in there, although I think you could get away with normal raisins. The lemon zest and juice really pulled it all together. It’s a great side with a flawed main dish.
I will say that it’s a quick recipe. Plus, it only messed up two pans and one cutting board.
Spiced pork chop with Israeli couscous (serves 2. original recipe serves one)
adapted from Everyday Food November 2007 issue 47 p. 62
- 6 t olive oil
- 2 garlic cloves, thinly sliced
- 2/3 c Israeli couscous
- 4 T golden raisins (let’s face it, any raisins will do. Normal raisins will just look gross)
- 2 bone-in pork rib chops
- 1 t paprika
- 1/2 t ground cinnamon
- 1/2 c frozen chopped broccoli, thawed
- 2 t finely grated lemon zest, plus 2 t of the juice from that lemon (always zest first, it beats up the lemon a little so you’ll get more juice)
1. In a small saucepan, heat 2 t oil over medium; add garlic and cook until golden, which we all know happens almost instantly and it’s really stressful so could recipe authors please stop saying this will take 2 minutes. Thanks. Add couscous and raisins; cook, stirring, until couscous is lightly toasted, a legitimate 1-2 minutes. Add 1 c water; bring to a boil, cover, and reduce to a simmer. Cook until liquid is absorbed, about 10 minutes. If you’re using whole wheat couscous, expect it to take longer
2. Meanwhile, season pork with paprika, cinnamon, salt, and pepper. If you don’t like cinnamon with savory foods (for example: if you go out for Greek food and avoid the moussaka), cut that cinnamon back to a 1/4 t or less. The flavor definitely comes through. In a small nonstick skillet, heat the remaining oil over medium. Cook pork until browned and cooked through, 3-5 minutes per side.
3. Remove couscous from what; stir in broccoli, lemon zest, and lemon juice. Season with a little salt and pepper, let stand, covered, until broccoli is warmed through, 2 minutes. Serve pork with couscous (does the recipe really need to say that? What the heck else would I do with it?!)