Recipe

Solo: Pork Chops with Cranberry Couscous

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Solo: Pork Chops with Cranberry Couscous

Sautéed pork chops served with cranberry and lemon couscous and topped with toasted almonds.




Ingredients to serve 1

  • 1 x pork chop
  • ¼ cup x couscous
  • ¼ cup x boiling water
  • 2 tbsp x dried cranberries
  • 1 stalk x spring onion – cut off ends and slice
  • 1½ tbsp x flaked almonds
  • ¼ x lemon
  • . x olive oil, salt and pepper (from your pantry)
  • . x tin foil, cling wrap (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above.

Step 2

Place a frying pan on the stove on high heat. Rub the chop all over with olive oil and season well with salt and pepper. When the pan is hot, place the chop in the pan and fry for 3 to 4 minutes each side turning only once with tongs (or spoons). When done, transfer the chop to a plate, cover with tin foil and allow to rest.

Step 3

Place couscous in a bowl. Add boiling water (see quantity above), cover with cling wrap and let stand for 5 minutes.

Step 4

Place a small pan on high heat and dry toast the almonds until lightly browned – about a minute. Toss often to make sure they don’t burn.

Step 5

Finely grate the green part of the skin of the lemon to create lemon zest, then cut the lemon in half and juice.

Step 6

Remove the cling wrap from the couscous and fluff with a fork. Stir in the dried cranberries, spring onion, flaked almonds, lemon zest and juice.

Step 7

To serve, place the pork chop on the plate and add a serving of cranberry couscous on the side.