with Roasted Veggie Couscous
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. Ingredients: Pork chop • Zucchini • Sweet bell pepper • Red onion • Lemon • Pearl couscous (durum wheat semolina) (wheat) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Chives • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
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Tags
Pork Chops, boneless
340 g
Pearl Couscous
0.375 cup
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Lemon
1 unit(s)
Chives
7 g
Roasted Pepper Pesto
0.25 cup
Cream
56 mL
Chicken Stock Powder
7.5 g
Dill-Garlic Spice Blend
4 g
Oil*
2 tsp
Salt*
0.25 tsp
Pepper*
0.25 tsp
- Before starting, preheat the oven to 450˚F. Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Wash and dry all produce.
- To the boiling water, add half the couscous (use all for 4 servings). Cook uncovered for 8-10 min, stirring occasionally, until tender.
- Strain couscous, then return to the pot, off heat.
- To the couscous, add half the stock powder. Season with pepper. Stir to combine.
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Core, then cut pepper into 1-inch pieces.
- Peel, then cut onion into 1-inch pieces.
- Thinly slice chives.
- Zest, then cut lemon into wedges.
- To a parchment-lined baking sheet, add zucchini, peppers and onions.
- Add lemon zest, Dill-Garlic Spice Blend and 1 tsp (2 tsp) oil. Season with salt and pepper.
- Roast in the top of the oven for 20-22 min, stirring halfway through, until tender and golden.
- Transfer veggies and half the chives to the pot of couscous. Stir to combine.
- Meanwhile, pat pork dry with paper towels, then season with salt and pepper.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tsp (2 tsp) oil, then pork. Pan-fry for 2-3 min, until golden.
- Remove from heat, then transfer pork to an unlined baking sheet. (NOTE: Pork will finish cooking in step 4.)
- Roast pork in the middle of the oven for 8-12 min, until cooked through.**
- When pork is done, transfer to a cutting board to rest for 3-5 min.
- Meanwhile, reheat the same pan (from step 3) over medium.
- When the pan is hot, add cream, pesto, remaining stock powder and 1/4 cup (1/2 cup) water. Season with salt and pepper. Bring sauce to a simmer. Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Thinly slice pork.
- To the sauce, add any pork resting juices.
- Divide roasted veggie couscous and pork between plates.
- Spoon creamy pesto sauce over pork, then sprinkle remaining chives over top.
- Squeeze a lemon wedge over top.
650
kcal
Calories
31
g
Fat
12
g
Saturated Fat
44
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
47
g
Protein
130
mg
Cholesterol
1310
mg
Sodium
0.4
g
Trans Fat
1250
mg
Potassium
100
mg
Calcium
4
mg
Iron
