Seared Turkish-Spiced Pork Chops over Couscous

Name: Seared Turkish-Spiced Pork Chops over Couscous with Cannellini Beans & Peas
Yield: 2 servings
Ingredients: 1/2 cup Israeli Couscous; 1 Onion; 1 unit Cannellini Beans; 4 oz Frozen Peas; 1 unit Chicken Stock Concentrate; 1 tbsp Shawarma Spice Blend; 1 tbsp Turkish Spice Blend; 10 oz Pork Chop; 2 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Cooking Oil, tsp

with Cannellini Beans & Peas

By Recipe0 System

If you’re looking for a hearty weeknight meal that’s on the table in a quick 20 minutes, here’s a winner! You’ll season boneless pork chops with our warming Turkish spice blend, then pan-sear to a juicy finish. In that same pan, you’ll caramelize onion in butter with a shawarma-inspired spice blend of turmeric, cumin, and coriander, then add in tender cannellini beans, springy pearl couscous, and sweet peas for bright contrast. Serve that succulent spiced pork over a generous helping of loaded couscous, and your belly will thank you (over and over!).

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Israeli Couscous
1 Onion
1 unit Cannellini Beans
4 oz Frozen Peas
1 unit Chicken Stock Concentrate
1 tbsp Shawarma Spice Blend
1 tbsp Turkish Spice Blend
10 oz Pork Chop
2 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

In a small pot, combine couscous, ¾ cup water (1½ cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes.

Keep covered off heat until ready to use in Step 5.
2

While couscous cooks, pat pork* dry with paper towels and season all over with half the Turkish Spice Blend (all for 4 servings), salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 3-5 minutes per side.

Turn off heat; transfer pork to a cutting board. Wipe out pan; let cool for 1 minute.
3

While pork cooks, halve, peel, and finely dice onion. Drain and rinse beans.
4

Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for pork over medium-high heat. Add onion, half the Shawarma Spice Blend (all for 4), salt, and pepper; cook, stirring constantly, until browned and softened, 4-6 minutes.
5

Reduce heat under pan to medium low; stir in beans, cooked couscous, and peas. Taste and season with salt and pepper if desired.
6

Thinly slice pork crosswise.

Divide couscous mixture between shallow bowls; top with pork. Serve.

Pork is fully cooked when internal temperature reaches 145°.

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