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Pork over Couscous with Pistachio-Lemon Vinaigrette

Photo: Mary Britton Senseney/Wonderful Machine; Styling: Leigh Ann Ross
Hands-on time 28 mins
Total time 28 mins
Yield Serves 4
Here is a stunning "restaurant dish" (that's actually a full meal) you can whip up in your own kitchen. While it contains a cornucopia of ingredients, stealth techniques make it radically simple and radically delicious. Use genuine Dijon mustard from France for the best flavor. The pistachios can be ground in a spice grinder, coffee grinder, or mini food processor.

Ingredients

  • 1/4 cup extra-virgin olive oil, divided
  • 2 tablespoons pistachios, finely ground
  • 2 tablespoons grated fresh Parmigiano-Reggiano cheese
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons maple syrup
  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced garlic, divided
  • 3/4 teaspoon salt, divided
  • 1 1/2 cups water
  • 1 cup uncooked couscous
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 1/4 teaspoon freshly ground black pepper
  • 1 pint grape tomatoes
  • 3 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 489
  • fat 22.1 g
  • satfat 4.3 g
  • monofat 13.1 g
  • polyfat 2.8 g
  • protein 29.2 g
  • carbohydrate 42.2 g
  • fiber 3.7 g
  • cholesterol 69 mg
  • iron 1.7 mg
  • sodium 597 mg
  • calcium 84 mg

How to Make It

  1. Combine 3 tablespoons olive oil, pistachios, and next 5 ingredients (through mustard) in a small bowl. Add 1 teaspoon garlic and 1/8 teaspoon salt, stirring with a whisk.

  2. Bring 1 1/2 cups water to a boil in a small saucepan. Add 1/4 teaspoon salt and couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.

  3. Heat a large skillet over medium-high heat. Rub pork with remaining 1 teaspoon garlic. Sprinkle with 1/4 teaspoon salt and pepper. Add 2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until done. Remove pork from pan; keep warm. Reduce heat to medium-low. Add remaining 1 teaspoon oil and tomatoes to pan; cook 5 minutes or until skins blister, shaking pan occasionally. Sprinkle with remaining 1/8 teaspoon salt. Stir tomatoes and parsley into couscous; divide couscous mixture evenly among 4 plates. Top each serving with 1 pork chop and about 2 tablespoons vinaigrette.