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Cal Smart Caribbean-Style Double Pork Chops
with Jewelled Couscous and Mango Hot Sauce
Bring a taste of the Caribbean islands to your dinner table tonight! Succulent jerk-seasoned pork chops and fluffy jewelled couscous is accompanied by a sweet and tangy mango hot sauce that will knock your socks off!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Pork Chops, boneless
½ cup
Couscous
(Contains Wheat)
200 g
Zucchini
1 unit
Sweet Bell Pepper
1 unit
Green Onion
4 tbsp
Mango Chutney
2 tbsp
Hot Sauce
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
1 tbsp
Jerk Spice Blend
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425ËšF. Wash and dry all produce. Add 2/3 cup (1 1/3 cups) water and stock powder to a medium pot. Cover and bring to a boil over high heat.Once boiling, remove from heat, then add couscous. Stir to combine.Cover and let stand, 5 min.When couscous is tender, fluff with a fork.
Meanwhile, cut zucchini into 1/2-inch half-moons.Core, then cut pepper into 1/4-inch pieces.Thinly slice green onion.Combine mango chutney and hot sauce in a small bowl.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and zucchini. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper. Remove from heat. Transfer veggies to a plate and cover to keep warm.
Pat pork chops dry with paper towels. Season with Jerk Spice Blend, salt and pepper.Reheat the same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 8-12 min.**Remove from heat. Transfer pork to a cutting board to rest, 3-5 min.
Stir zucchini, peppers and half the green onions into couscous.
Thinly slice pork.Stir any pork resting juices into mango hot sauce.Divide jewelled couscous between plates. Top with pork.Drizzle some mango hot sauce over pork, then serve any remaining sauce alongside for dipping.Sprinkle remaining green onions over top.
