Pork over Couscous with Pistachio-Lemon Vinaigrette

Photo: Mary Britton Senseney/Wonderful Machine; Styling: Leigh Ann Ross

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.

Yield: Serves 4
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 28 Minutes
Total: 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 489
  • Fat: 22.1g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 13.1g
  • Polyunsaturated fat: 2.8g
  • Protein: 29.2g
  • Carbohydrate: 42.2g
  • Fiber: 3.7g
  • Cholesterol: 69mg
  • Iron: 1.7mg
  • Sodium: 597mg
  • Calcium: 84mg

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

Preparation

  1. 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. 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. 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.
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