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Coriander-Spiced Pork

Coriander-Spiced Pork

with Fragrant Couscous and Herby Salsa
4.0(3.9K)
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Calories
: 
702 kcal
Protein
: 
48g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Pork Chops, boneless

1 tbsp

Coriander, ground

1 unit

Vegetable Broth Concentrate

¾ cup

Couscous

(Contains: Wheat)

160 g

Tomato

2 unit

Green Onion

10 g

Parsley

1 tbsp

White Wine Vinegar

(Contains: Sulphites)

Not included in your delivery

3.5 tbsp

Oil*

3

Salt and Pepper*

Calories702 kcal
Fat29 g
Saturated Fat5 g
Carbohydrate26 g
Sugar4 g
Dietary Fiber17 g
Protein48 g
Cholesterol80 mg
Sodium728 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.
•Measuring Spoons
•Paper Towel
•Medium Pot
•Measuring Cups
•Large Non-Stick Pan
•Small Bowl

Cooking Steps

PDF
1 PREP
1

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.

2 COOK COUSCOUS
2

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.

3 COOK PORK
3

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.**)

4 MAKE SALSA
4

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.

5 FINISH COUSCOUS
5

Fluff the couscous with a fork and stir in the remaining green onion greens and remaining parsley. Season with salt and pepper.

6 FINISH AND SERVE
6

Thinly slice the pork, then sprinkle over some salt. Divide the couscous between plates and top with the seasoned pork and herby salsa.

Meal right image

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