Cal Smart Moroccan-Inspired Pork Chops
with Jewelled Couscous and Fig Sauce
Sweet and savoury is the name of the game with these succulent Moroccan-spiced pork chops. They're topped with a delectable fig sauce and served alongside a bed of fluffy jewelled couscous.
Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.
Ingredients: Pork chop • Sweet bell pepper • Red onion • Moroccan couscous (durum wheat semolina) (wheat) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Spinach • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Almonds • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
½ cup
Couscous
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
56 g
Baby Spinach
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Sesame, Wheat, Tree nuts, Fish, Crustaceans)
2 tbsp
Fig Spread
(May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Sesame, Wheat, Tree nuts, Fish, Crustaceans)
4 g
Moroccan Spice Blend
(May contain traces of: Soy, Sulphites, Milk, Mustard, Peanuts, Sesame, Wheat, Tree nuts, Triticale)
2 g
Garlic Salt
(May contain traces of: Soy, Sulphites, Milk, Mustard, Peanuts, Sesame, Wheat, Tree nuts, Triticale)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat oven to 425˚F.
- Wash and dry all produce.
- Roughly chop spinach.
- Peel, then cut onion into 1/4-inch pieces.
- Core, then cut pepper into 1/4-inch pieces.
- Pat pork dry with paper towels. Season with half the Moroccan Spice Blend (use all for 4 servings), salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry 2-3 min per side, until golden.
- Remove from heat, then transfer pork to an unlined baking sheet.
- Roast in the middle of the oven for 8-12 min, until cooked through.**
- When done, transfer pork to a plate to rest, 3-5 min.
- Meanwhile, to a medium pot, add 2/3 cup (1 1/3 cups) water. Season with 1/2 tsp (1 tsp) garlic salt and bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat.
- Add spinach to the pot, then cover and set couscous aside for 5 min to rehydrate.
- When couscous is tender, fluff with a fork.
- Meanwhile, reheat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions.
- Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Transfer veggies to a plate, then cover to keep warm.
- Carefully wipe the pan clean.
- Reheat the same pan over medium.
- When hot, add cooking wine, fig spread and 2 tbsp (4 tbsp) water. Season with salt and pepper. Bring to a simmer.
- Cook for 2-3 min, until sauce reduces slightly.
- Remove from heat.
- Stir any pork resting juices from the plate into sauce. Transfer sauce to a small bowl.
- To the pot with couscous, add almonds, peppers and onions. Season with salt and pepper, then stir to combine.
- Thinly slice pork.
- Divide jewelled couscous between plates. Top with pork.
- Spoon fig sauce over top.
