Rating: 4.5 stars
19 Ratings
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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.

Rozanne Gold
Recipe by Cooking Light May 2012

Gallery

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

Recipe Summary

hands-on:
28 mins
total:
28 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

489 calories; fat 22.1g; saturated fat 4.3g; mono fat 13.1g; poly fat 2.8g; protein 29.2g; carbohydrates 42.2g; fiber 3.7g; cholesterol 69mg; iron 1.7mg; sodium 597mg; calcium 84mg.
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