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 summer 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)
Salt and Pepper*
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 (dbl for 4 ppl) all over. Season with salt and pepper. Set aside.
Heat a medium pot over medium heat. When the pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then green onion whites. Cook, stirring often, until softened, 1-2 min. Add couscous, broth concentrate(s), 1 1/2 cup water (dbl for 4 ppl) and remaining coriander. Bring to a boil over high heat. Once boiling, remove pot from heat. Cover and let stand for 5 min.
Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), 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 (dbl for 4 ppl) and 2 tbsp oil (dbl 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, then sprinkle over some salt. Divide the couscous between plates and top with the seasoned pork and herby salsa.