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Greek-Style Pesto Pork Chops
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Greek-Style Pesto Pork Chops

Greek-Style Pesto Pork Chops

with Lemony Pearl Couscous Salad

Obtenez jusqu'à $140 de réduction

Grab a plate and get ready to feast on succulent pork chops with Greek pesto atop a vibrant and delicious lemony pearl couscous salad.

Allergènes:
Blé
•Lait
•Soya
•Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation25 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

340 g

Côtelettes de porc, désossées

¾ tasse(s)

Couscous isréalien

(Contient Blé)

1 pièce(s)

Tomate

1 pièce(s)

Mini concombres

1 pièce(s)

Citron

7 g

Persil

¼ tasse(s)

Feta, émietté

(Contient Lait)

¼ tasse(s)

Pesto grec

(Contient Soya Peut contenir Lait, Soya, Sulfites)

1 cc

Mélange d'épices à l'ail et à l'aneth

(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)

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Informations nutritionnelles

Énergie (kcal)550 kcal
Graisses13 g
dont saturés4 g
Glucides55 g
dont sucres3 g
Fibres5 g
Protéines50 g
Cholestérol120 mg
Sel430 mg
Gras Trans0.1 g
Potassium1000 mg
Calcium125 mg
Fer3 mg

Ustensiles

•Passoire
•Casserole moyenne
•Cuillères à mesurer
•Verre doseur
•Zesteur
•Plaque de cuisson
•Grande poêle antiadhésive
•Grand bol
•Fouet
•Petit bol

Instructions

1
  • Heat a medium pot over medium-high heat.
  • When hot, add 1/2 (1tbsp) tbsp oil, then couscous. Cook, stirring often, until couscous is slightly golden, 2-3 min.
  • Add 1 1/3 cups (2 2/3 cups) water and 1 tsp (2 tsp) salt. Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to medium-low. Simmer, still covered, until couscous is tender, 6-8 min.
  • When couscous is done, drain and return couscous to the same pot, off heat
2
  • Meanwhile, cut tomatoes into 1/2-inch pieces.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
  • Halve cucumber lengthwise, then cut into 1/2-inch pieces.
  • Finely chop parsley.
3
  • Pat pork dry with paper towels. Season all over with Dill-Garlic Spice Blend, salt and pepper.
  • Heat a large non-stick pan over medium-high 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.**
  • When pork is done, transfer to a cutting board to rest for 3-5 min.
4
  • Add half the pesto, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
  • Add remaining parsley, feta, tomatoes, cucumbers and couscous to the bowl. Stir to combine.
5
  • Combine half the parsley, remaining pesto and 1/4 tsp (1/2 tsp) lemon zest in a small bowl.
6
  • Thinly slice pork.
  • Divide couscous salad between plates. Top with pork chops.
  • Drizzle pesto sauce over top.
  • Squeeze a lemon wedge over top, if desired.