Super delicious and actually pretty easy to make. The sauce is indeed super tasty and really makes this disk pop. I'll definitely be making this again in the future!
Pork over Couscous with Pistachio-Lemon Vinaigrette
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.
More From Cooking Light
Total: 28 Minutes
- 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
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note