- Calories 489
- Fat 22.1g
- Satfat 4.3g
- Monofat 13.1g
- Polyfat 2.8g
- Protein 29.2g
- Carbohydrate 42.2g
- Fiber 3.7g
- Cholesterol 69mg
- Iron 1.7mg
- Sodium 597mg
- Calcium 84mg
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.
How to Make It
Step 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.
Step 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.
Step 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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Chicagokiter76's Review
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!
IoneTaylor's Review
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.
szeolaRD's Review
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lmbaker320's Review
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brounsh's Review
Was easy to make and very tastey
tata4now's Review
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.
Gordon17's Review
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wonderwab's Review
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.
jojodavisvh's Review
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!
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brooketrout's Review