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!
I was skeptical of drizzling vinaigrette on a pork chop, but the dish was delicious and came together easily. I finely chopped the pistachios instead of grinding them, and I don't think the texture was objectionable. I used fig balsamic vinegar, and it seemed to complement the maple syrup flavor.
Was easy to make and very tastey
The vinaigrette is a keeper, though next time I will use roasted garlic as the fresh from the farmer's market bulbs were a bit harsh for the rest of the ingredients. Used the vinagrette over grilled asparagus as a first course.
I liked the entire recipe, but I especially liked the pistachio-lemon vinaigrette! I've actually made it on its own three more times to use as salad dressing- so very good.
My husband and I made this recipe twice ,and it was awesome! We followed the full recipe the first time, except we served it with quinoa instead of couscous..We loved it so much, we ended up making it again the following week. Regrettably i didnt have tomatoes the second time, so we substitued grilled zucchini,and it tasted just as great.. Also, the second time we made it, I served it over arugula.. Delic!
So simple and sooo tasty. Loved it! Great for guests. My only suggestion is to maybe double the viniagrette. Yum!
Really, really good and so quick and easy. (My daughter has a nut allergy so we subbed ground sunflowers for the pistachios, and still yummy!)
Very good, easy enough for a weeknight & would be a great choice for guests. Used a mini-processor for the vinaigrette. Made to recipe but used no oil for the chops & tomatoes. You'll need a side with bright some color, we served with crisp-steamed broccoli. Great combo of flavors/textures. Probably would work well with chicken or a firm white fish, too.
Loved this recipe. Made it with these exact ingredients (even measured) - except I used honey instead of maple syrup (mine had gone bad) and I doubled the vinaigrette hoping we'd have some left overs. Unfortunately - Husband loved it so much there were no extras. Only other change is I put the couscous in with the tomatoes instead of the other way around, didn't want to lose the pan juice.
This was absolutely delightful! SO light, but so filling and delicious. I followed the recipe as written, though I did add a salad and used about a third of the tomatoes from the pint for the salad. My husband said he didn't miss the tomatoes in the couscous, though, so it turned out fine. We don't eat a lot of pork or beef, but this recipe will definitely be one we use again when we're craving something different or cooking a meal for guests, especially during the summer when hot, but light meals are welcome.
Everything about this dish was delicious, especially the vinaigrette. I normally don't eat couscous, but the combination of the couscous, tomatoes, and parsley was very tasty. The only thing I did differently was use a flavored couscous--Near East brand of roasted garlic and olive oil.
My whole family (including 3 little kids) loved this! Vinaigrette is outstanding. I used honey instead of maple syrup but otherwise followed the recipe. Quick, simple recipe with pretty results. Looks good plated with a side salad. Yum! Definitely a keeper.
This was very different by tasted amazing! I used pork tenderloin instead of pork chops and cut them into medalions. The vinaigrette was delicious and totally made the dish! Super easy to make. My teenage boys loved it! Definitely dinner party worthy.