Smart Succulent Pork Chops
with Fresh Cucumber and Tomato Relish
There's so much to love about this seared pork on a fluffy bed of couscous, topped with fresh cucumber and tomato relish. The generous sprinkling of crumbled feta cheese over top adds to the flavour explosion.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
½ cup
Couscous
(Contains Wheat)
113 g
Baby Heirloom Tomatoes
1 unit(s)
Mini Cucumber
7 g
Parsley
1 tbsp
White Wine Vinegar
(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
1 unit(s)
Shallot
1 tbsp
Mediterranean Spice Blend
(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Peel, then mince the shallot.
- Add 2/3 cup (1 1/3 cups) water, 1/8 tsp (1/4 tsp) salt, 1/2 tbsp (1 tbsp) oil and half the shallots to a medium pot.
- Cover and bring to a boil over high heat. Once boiling, remove from heat, then add couscous.
- Stir to combine. Cover and let stand for 5 min.
- Meanwhile, cut cucumber into 1/4-inch pieces.
- Quarter tomatoes.
- Roughly chop parsley.
- Pat pork dry with paper towels.
- Season with salt and Mediterranean Spice Blend.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until golden-brown and cooked through, 6-8 min per side.**
- Add tomatoes, cucumbers, parsley, vinegar and 1/2 tbsp (1 tbsp) oil to a large bowl.
- Season with salt and pepper, then toss to combine.
- Fluff couscous with a fork. Stir in half the feta and season with pepper.
- Thinly slice pork.
- Divide couscous between bowls. Top with pork, cucumber relish and remaining feta.
