Spiced Pork Chop with Israeli Couscous
Israeli couscous is an appealing alternative to pasta or rice -- its grains are larger than those of regular couscous and have a pleasant chewy texture.
- Total Time:
Source: Everyday Food, November 2005
- 3 teaspoons olive oil
- 1 garlic clove, thinly sliced
- 1/3 cup Israeli (pearl) couscous
- 2 tablespoons golden raisins
- 1 bone-in pork rib chop (6 to 8 ounces)
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- Coarse salt and ground pepper
- 1/2 cup frozen chopped broccoli, thawed
- 2 teaspoons finely grated lemon zest, plus 2 teaspoons fresh lemon juice
In a small saucepan, heat 2 teaspoons oil over medium; add garlic, and cook, stirring, until golden, 1 to 2 minutes. Add couscous and raisins; cook, stirring, until couscous is lightly toasted, 1 to 2 minutes. Add 1/2 cup water; bring to a boil, cover, and reduce heat to low. Cook until liquid is absorbed, 8 to 10 minutes.
Meanwhile, season pork with paprika, cinnamon, salt, and pepper. In a small nonstick skillet, heat remaining teaspoon oil over medium-low. Cook pork until browned and interior is opaque throughout, 3 to 5 minutes per side.
Remove couscous from heat; stir in broccoli, lemon zest, and lemon juice. Season with salt and pepper; let stand, covered, until broccoli is warmed through, 2 minutes. Serve pork with couscous.