Smart Apricot and Chipotle Pork Chops
with Broccoli Couscous
Quick and easy with a hint of sweet heat; this dish is a knock-out! Broccoli and couscous cook at the same time for a delicious bed for succulent glazed pork chops!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
(Contains Egg, Milk, Mustard, Soy)
Not included in your delivery
Before starting, wash and dry all produce. Roughly chop broccoli into 1/2-inch pieces. Whisk together apricot spread, chipotle sauce and 1/4 cup (1/2 cup) water in a small bowl. Set aside.
Add broccoli, 2/3 cup (1 1/3 cups) water and 1/4 tsp (1/2 tsp) garlic salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove from heat, then add 1/4 cup (1/2 cup) couscous. Stir to combine. Cover and let stand, 5 min.
Meanwhile, pat pork dry with paper towels, then season with 1/2 tsp (1 tsp) garlic salt and pepper.Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-12 min.**
Add apricot-chipotle sauce mixture to the same pan.Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.Season with salt and pepper, to taste.
When couscous is tender, fluff with a fork. Stir in 1 tbsp (2 tbsp) butter. When pork is done, transfer to a plate to rest for 3-5 min, then thinly slice. Divide broccoli couscous between plates. Top with pork. Drizzle apricot sauce over top.