|2 servings||calories per servings 610||protein serving 36 g||carbs per serving 75 g||total fat per serving 18 g|
By using the Japanese-style breadcrumbs known as panko, you get an extra-crispy coating to your tender pork chops, which are perfectly accompanied by tangy cucumbers and buttery couscous. The “quick-pickle” technique is not only an easy way give your veggies more zesty flavor, but also a tasty way to preserve them for several weeks in your fridge (which comes in handy for an especially abundant garden!). Pearl (or Israeli) couscous differs from regular couscous in that its “grains” are much larger and have nuttier flavor since they’re toasted rather than dried. With such a delightful combination of flavors and textures, this dish is built to please.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbohydrates||75 g|
|Dietary Fiber||2 g|
Fill a small saucepan half full with about 4 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your couscous cooking water.
MISE EN PLACE
• Zest and juice lime.
• Thinly slice cucumber.
• Peel and mince shallot.
• Thinly slice green onion, keeping white and green parts separate.
• Cut lemon into wedges.
• In a large bowl, whisk together sugar, vinegar, lime zest, lime juice and 1/4 teaspoon kosher salt.
• Add shallot and cucumber. Toss to coat.
• When water boils, add couscous. Cook, stirring occasionally, until couscous is tender but not mushy, 8-10 minutes.
• Drain couscous.
While couscous cooks:
• Season pork on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Spread each chop with mustard.
• On a plate, whisk together flour and paprika.
• In a bowl, whisk together egg and 1/4 cup water.
• Spread panko on a plate.
• Pat each pork chop in flour.
• Dredge in egg and panko.
• Place a skillet over medium heat. Add 1 tablespoon cooking oil. When oil is hot, add chops. Cook without disturbing until browned on bottom, about 4 minutes.
• Flip chops. Cook without disturbing until browned on other side, 3-4 minutes.
• Transfer chops to 2 plates. Sprinkle with a little kosher salt.
• Add to skillet butter and onion whites. Cook, stirring, until fragrant, about 1 minute.
• Add couscous. Cook, stirring, until couscous is coated in butter, about 1 minute.
• Top each chop with onion greens.
• Divide couscous and cucumber between plates. Serve with lemon wedges, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...