• Get up to 18 FREE meals across your first 4 baskets! New clients only.

    Redeem Offer
Seared pork chopswith pistachio parsley gremolata - Extra large standard

Seared Pork Chops with Pistachio-Parsley Gremolata

Honey-Roasted Carrots & Pearl Couscous

660 cals

30 mins

Description

We love the challenge of taking a classic meat ’n’ veg recipe to the next level. This recipe elevates dinner while still keeping all the things we love about pork chops and roasted carrots. Exhibit A: tender seared chops, garnished with a crunchy pistachio, parsley and lemon topping. Exhibit B: vibrant roasted carrots tossed with a lip-smacking combo of spices and honey. Exhibit C: plump pearl couscous infused with citrus and herbs. Assembled on one plate: pure joy!

Contains:

Mustard, Pistachios, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Pork chops

  • 1 Garlic clove

  • 1 Lemon

  • 300g Carrots (orange or multicoloured)

  • 1 Bunch of parsley

  • 14g Honey

  • 25g Pistachios

  • 165g Multicoloured pearl couscous

  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat

12g

Saturated Fat

3g

Sodium

560mg

Total carbs

93g

Sugar

16g

Protein

50g

Fibres

9g

Recipe Instructions

Seared Pork Chops with Pistachio-Parsley Gremolata - Step #1 Roast the carrots
Step 1: Roast the carrots
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 15 to 18 min., until tender. Drizzle with ½ the honey.
Seared Pork Chops with Pistachio-Parsley Gremolata - Step #2 Boil the couscous
Step 2: Boil the couscous
Meanwhile, add the couscous to the pot of boiling water and boil, 8 to 12 min., until tender. Drain and transfer to a bowl. Toss with a drizzle of oil to prevent clumping; season with S&P. Keep warm.
Seared Pork Chops with Pistachio-Parsley Gremolata - Step #3 Mise en place
Step 3: Mise en place
Meanwhile, zest and juice the lemon. In a small bowl, combine the lemon juice and remaining honey. Roughly chop the pistachios. Mince the garlic. Pick the parsley leaves off the stems; roughly chop the leaves.
Seared Pork Chops with Pistachio-Parsley Gremolata - Step #4 Make the gremolata
Step 4: Make the gremolata
Heat a medium, dry pan on medium-high. Add the pistachios and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl and add ½ the parsley, up to ½ tbsp of the lemon-honey mixture (double for 4 portions), up to ½ the garlic, 3 tbsp olive oil (double for 4 portions) and S&P; stir well. Wipe out and reserve the pan.
Seared Pork Chops with Pistachio-Parsley Gremolata - Step #5 Cook the pork
Step 5: Cook the pork
Pat the pork dry with paper towel; season with ½ the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Seared Pork Chops with Pistachio-Parsley Gremolata - Step #6 Finish & serve
Step 6: Finish & serve
To the bowl of couscous, add the lemon zest, and remaining parsley, lemon-honey mixture, garlic and spices; stir well. Divide the couscous between your plates. Top with the pork and carrots. Garnish with the gremolata. Bon appétit!