This 30-min meal is full of fantastic different flavours. Citrusy-sweet coriander pork, fresh and tangy tomato salsa and jazzed up couscous are the complete package! A perfect spring dish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Vegetable Broth Concentrate
White Wine Vinegar(ContainsSulphites/Sulfite)
If you have some extra time to spare, marinate your pork for one hour in the fridge. This will allow the marinade to flavour the meat even more.
Wash and dry all produce.* Cut the tomatoes into 1/4-inch cubes. Thinly slice the green onions, keeping the green and white parts separate. Roughly chop the parsley. Pat the pork dry with paper towels, then sprinkle each chop with 1 tsp ground coriander (double for 4 ppl) all over. Season with salt and pepper. Set aside.
Heat a medium pot over medium heat. Add a drizzle of oil, then the green onion whites and couscous. Cook, stirring occasionally, until the onion whites soften, 2-3 min. Add the broth concentrate(s), 2/3 cup water (double for 4 ppl) and remaining coriander. Bring to a boil over high heat. Once boiling, remove the pot from the heat. Cover and let stand for 5 min.
Meanwhile, heat a large non-stick pan over medium heat. Add a drizzle of oil, then the pork. Pan-fry until golden-brown and cooked through, 4-6 min per side. (TIP: Cook to a minimum internal temp. of 71°C/160°F, as size may vary.**)
Meanwhile, in a small bowl, combine the tomatoes, half the green onions greens, half the parsley, 1 tbsp vinegar (double for 4 ppl) and 2 tbsp oil (double for 4 ppl). Season with salt and pepper.
Fluff the couscous with a fork and stir in the remaining green onion greens and remaining parsley. Season with salt and pepper.
Thinly slice the pork. Divide the couscous between plates and top with the pork and salsa.