Harissa-Honey Pork Chops

Name: Harissa-Honey Pork Chops with Herby Couscous Pilaf and Creamy Lemon Sauce
Total time: 30 min
Yield: 2
Cuisine: Moroccan
Ingredients: 340 g Pork Chops, boneless; ½ cup Couscous; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Lemon; 28 g Baby Spinach; 7 g Mint; 28 g Sultana Raisins; 28 g Almonds, sliced; 4 tbsp Mayonnaise; 1 unit(s) Chicken Broth Concentrate; 1 tbsp Harissa Spice Blend; 1 unit(s) Honey; 0.13 tsp Salt*; 0.13 tsp Pepper*; 1.5 tbsp Oil*; 2 tbsp Unsalted Butter*

with Herby Couscous Pilaf and Creamy Lemon Sauce

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Juicy pork chops are given a bold flavour boost of Harissa Spice Blend and honey to complement a harmonious blend of almonds, raisins, mint, spinach and bell pepper in a light and fluffy couscous pilaf.

Ingredients: Pork chop • Sweet bell pepper • Moroccan couscous (durum wheat semolina) (wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Spinach • Raisins (raisins, cottonseed oil and/or sunflower oil) • Almonds • Honey • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Mint • Harissa spice blend (spices, salt, dehydrated garlic, canola oil, silicon dioxide, spice extract).

Allergens:

Hvede

•Tree nuts

•Amandelnoten

•Senf

•Egg

•Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

½ cup

Couscous

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Lemon

28 g

Baby Spinach

7 g

Mint

28 g

Sultana Raisins

28 g

Almonds, sliced

4 tbsp

Mayonnaise

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Harissa Spice Blend

1 unit(s)

Honey

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1.5 tbsp

Oil*

2 tbsp

Unsalted Butter*

Nutrition Values

Calories960 kcal

Fat57 g

Saturated Fat14 g

Carbohydrate59 g

Sugar22 g

Dietary Fiber7 g

Protein51 g

Cholesterol160 mg

Sodium840 mg

Trans Fat1 g

Potassium1250 mg

Calcium125 mg

Iron4.5 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 Spoons

•Measuring Cups

•Zester

•Whisk

•Small Bowl

•Large Non-Stick Pan

•Parchment Paper

•Silicone Brush

•Baking Sheet

•Medium Bowl

Cooking Steps

Add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and broth concentrate to a medium pot.
Cover and bring to a boil over high heat.
Once boiling, remove the pot from heat, then add couscous. Stir to combine.
Cover and let stand, 5 min.
When couscous is tender, fluff with a fork.

Meanwhile, core, then cut pepper into 1/4-inch pieces.
Pick mint leaves from stems, then roughly chop.
Zest, then juice lemon.
Roughly chop spinach.
Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl or a small pan over low heat. Add Harissa Spice Blend and 1/2 tbsp (1 tbsp) honey. Whisk to combine. (NOTE: This is for your pork chops!)

Heat a large non-stick pan over medium heat.
When hot, add almonds to the dry pan.
Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
Transfer toasted almonds to a plate.

Add 1/2 tbsp (1 tbsp) oil to the same pan, then peppers.
Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper.
Remove from heat.
Transfer peppers to the plate with toasted almonds.

Reheat the same pan over medium-high.
Meanwhile, pat pork dry with paper towels. Season with salt and pepper.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side. (NOTE: Cook in 2 batches for 4 ppl.)
Transfer to a parchment-lined baking sheet. Using a silicone brush, brush harissa-honey mixture all over pork chops.
Roast in the middle of the oven until cooked through, 8-12 min.**
Transfer pork to a cutting board to rest, 3-5 min.

Meanwhile, add couscous, raisins, spinach, peppers, almonds, mint and 1/2 tbsp (1 tbsp) lemon juice to a medium bowl. Stir to combine.
Add mayo, 1/2 tbsp (1 tbsp) honey, 1/4 tsp (1/2 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice to another small bowl.
Season with salt and pepper, then whisk to combine.
Thinly slice pork.
Divide couscous between plates. Top with pork.
Drizzle creamy lemon sauce over top.