We sprinkled juicy pork chops with a shawarma spice blend and added some traditional Middle Eastern fixin's — tahini and pickled cabbage! — to create this delicious dinner bowl.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Red Cabbage, shredded
Shawarma Spice Blend
Chicken Broth Concentrate
Prep: Wash and dry all produce. Mince or grate the garlic. Finely chop the parsley. Chop the cucumbers into 1/2-inch cubes. Zest, then juice the lemon(s). Boil a kettle of water.
Make the cabbage slaw: In a large bowl, stir the red cabbage with 3 tbsp lemon juice (double for 4 people), sugar and a drizzle of oil. Season with salt and pepper. Set aside.
Start the couscous: Heat a large pan over medium-high heat. Add a drizzle of oil, then the onion and couscous. Cook, stirring occasionally, until the onion is golden-brown, 7-8 min. Transfer to another large bowl. Add the broth concentrate(s) and 3/4 cups boiling water (double for 4 people). Cover and set aside.
Cook the pork chops: Meanwhile, season the pork with 2 tsp spice blend (double for 4 people), salt and pepper. Heat the same pan over medium-high heat. Add a drizzle of oil, then the pork. Cook until golden-brown and cooked to desired doneness, 4-5 min per side. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Transfer to a plate.
Finish the couscous and make the tahini sauce: Meanwhile, add the cucumber, parsley and lemon zest into the couscous. Stir to combine. In a small bowl, combine the tahini with the garlic, 11/2 tbsp water (double for 4 people), remaining spice blend and remaining lemon juice. Season with salt and pepper.
Finish and serve: Thinly slice the pork and serve on a bed of couscous. Drizzle with the tahini sauce, then top with the cabbage slaw. Enjoy!