Tonight's feature is the colourful bell pepper. Sweet bell peppers stewed with onions, garlic, and tomato; it's the perfect pairing for pan-seared pork chops and buttery pearl couscous. With flavours this big you won't believe it's under 650 calories per portion!
Calorie Smart 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.
340 g
Pork Chops, boneless
113 g
Red Onion
320 g
Sweet Bell Pepper
7 g
Basil
¾ cup
Pearl Couscous
(Contains Wheat)
1 tbsp
Garlic Puree
80 g
Tomato
2 tbsp
Tomato Sauce Base
1 tbsp
Italian Seasoning
½ tbsp
Unsalted Butter*
(Contains Milk)
3 tsp
Oil*
¼ tsp
Salt and Pepper*
Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then cut onion into 1/4-inch slices. Core, then cut the peppers into 1/4-inch slices. Cut tomato into 1/4-inch pieces. Pat pork dry with paper towels, then season with Italian Seasoning, salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then pork. Sear until golden-brown, 2-3 min per side, then transfer directly to a baking sheet. Bake pork in the middle of the oven until cooked through, 8-10 min.**
While pork cooks, heat a medium pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then couscous. Cook, stirring often, until couscous is slightly golden, 2-3 min. Add 1 1/3 cups water and 1 tsp salt (dbl both for 4 ppl). 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. Drain and return couscous to the same pot, off heat.
Reheat the same pan ( from step 2 ) over medium-high. When hot, add 1 tsp oil, then peppers and onions. Season with salt. Cook, stirring often, until peppers soften, 4-5 min. Add tomato sauce base, tomatoes, garlic puree and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until sauce thickens, 2-3 min.
Add 1/2 tbsp butter (dbl for 4 ppl) to the couscous, then stir to coat. Slice pork. Divide couscous between plates. Top with peperonata and pork. Tear basil over top the peperonata.