(over)spiced pork chop with couscous

Spiced pork chop with couscous

easy there, hard charger...

easy there, hard charger…

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.

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