Pork Chops in Fig Sauce
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Pork Chops in Fig Sauce

Pork Chops in Fig Sauce

with Citrusy Couscous

This quick meal is full of fantastic flavours. Juicy pan-seared pork chops are paired with a sweet fig sauce and lemon zest-flecked couscous! The perfect bright and light dish!

Quick Prep
Family Friendly

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

Preparation Time30 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

2 tbsp

Fig Spread

50 g


½ cup


(Contains Wheat)

1 unit


400 g


7 g


1 unit

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories680 kcal
Fat28 g
Saturated Fat10 g
Carbohydrate65 g
Sugar10 g
Dietary Fiber7 g
Protein49 g
Cholesterol140 mg
Sodium640 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.


Paper Towel
Small pot
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Measuring Spoons



Before starting, preheat the oven to 425°F. Wash and dry all produce. Roughly chop parsley. Peel, then thinly slice shallot into 1/8-inch slices. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Halve zucchinis lengthwise, then cut into 1/4-inch-thick half moons. Pat pork dry with paper towels, then season with salt and pepper.

Make couscous

Add 2/3 cup water (dbl for 4 ppl) and broth concentrate to a small pot. Bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand for 5 min.

Cook pork and zucchini

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Meanwhile, to one side of an unlined baking sheet, add zucchini and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper, then toss to coat. When pork is golden, transfer to the other side of the baking sheet. Roast in the middle of the oven until zucchini is tender and pork is cooked through, 10-12 min.**

Make fig sauce

Heat the same pan over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until golden, 2-3 min. Stir in fig spread and 1/3 cup water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 3-4 min. Add 1/2 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper, then stir to combine.

Finish couscous

Fluff couscous with a fork, then add lemon zest and half the parsley. Season with salt and pepper, then stir to combine.

Finish and serve

Slice pork. Divide couscous, zucchini and pork between plates. Drizzle fig sauce over pork and sprinkle with remaining parsley. Squeeze a lemon wedge over top, if desired.

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