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Cal Smart Caribbean-Style Double Pork Chops
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Cal Smart Caribbean-Style Double Pork Chops

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!

Tags:
Spicy
Calorie Smart
Allergens:
Wheat
Soy
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories620 kcal
Fat12 g
Saturated Fat3 g
Carbohydrate55 g
Sugar21 g
Dietary Fiber4 g
Protein64 g
Cholesterol158 mg
Sodium1580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Baking Sheet
Paper Towel
Parchment Paper

Instructions

Cook couscous
1

Before starting, preheat the oven to 425˚F. 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.

Prep
2

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.

Cook veggies
3

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.

Sear and roast pork chops
4

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.

Finish couscous
5

Stir zucchini, peppers and half the green onions into couscous.

Finish and serve
6

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.

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