Smart Lemony Pork Chops
with Raisin-Studded Couscous
Indulge in a burst of citrusy delight with these lemony pork chops, with a crispy panko topping that adds crunch. Served over fluffy couscous studded with raisins, it's a symphony of flavours that'll have your taste buds singing for an encore!
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.
The quantities provided above are averages only.
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)
28 g
Sultana Raisins
(May contain Peanuts, Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard)
1 unit(s)
Lemon
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
1 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
227 g
Broccoli
2 tbsp
Apricot Spread
(May contain Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Zest, then juice lemon half the lemon. Cut remaining lemon into wedges.
- Cut broccoli into bite-sized peices.
- Add panko and 1/2 tbsp (1 tbsp) oil to a small bowl. Stir to coat. Set aside.
- Pat pork dry with paper towels. Add pork, half the lemon zest, 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then then toss to coat. Set aside.
- Add broccoli and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven until golden-brown, 14-16 min.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to another unlined baking sheet.
- Brush apricot spread over pork chops, then evenly sprinkle panko over top.
- Roast in the middle of the oven until cooked through, 6-8 min.**
- Add 2/3 cup (1 1/3 cups) water, raisins, remaining lemon zest, lemon juice, 1/8 tsp (1/4 tsp) salt and broth concentrate 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.
- Add 1 tbsp (2 tbsp) butter to couscous. Season with salt and fluff with a fork.
- Divide couscous, pork and broccoli between plates. Squeeze a lemon wedge over top if desired.