Greek Taverna Pork Chops
with Cucumber-Tomato Couscous Salad
- Wheat
- Eggs
- Milk
Picture the deep blue sea outside while you take in the atmosphere of a charming Greek taverna. Now whip out your apron and a pan, and get ready to create an inspired meal. Tonight, you’re serving up juicy pork chops in a creamy, tangy sauce made with Greek vinaigrette. On the side is a quick and easy tomato-cucumber couscous salad bursting with crisp, tender textures and fresh flavors. Crank up the heat and get ready to make it happen—you’re just 25 minutes away from this vibrant Greek-inspired feast!
Ingredients
2 clove
Garlic
1 unit
Mini Cucumber
1 unit
Tomato
1 unit
Israeli Couscous
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
10 ounce
Pork Chops
1 unit
Greek Vinaigrette
(Contains: Eggs, Milk)
1 unit
Sour Cream
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Wash and dry produce. Peel and finely chop garlic. Trim and dice cucumber into ¼-inch pieces. Dice tomato into ¼-inch pieces.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add half the garlic; cook, stirring, until fragrant, 30 seconds. Add couscous and half the stock concentrates; stir to coat. Stir in ¾ cup water (1½ cups for 4) and a large pinch of salt and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess water if necessary. Let cool, uncovered, for at least 5 minutes.
While couscous cooks, pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
While pork cooks, in a medium bowl, combine cucumber, tomato, and 1 TBSP vinaigrette (2 TBSP for 4 servings); season with salt and pepper. Fluff cooled couscous with a fork and stir into bowl with cucumber mixture.
Heat a drizzle of oil in pan used for pork over medium heat. Add remaining garlic and cook, stirring, until fragrant, 30 seconds. Stir in remaining stock concentrate and 2 TBSP water (4 TBSP for 4 servings) until combined, 30 seconds more. Transfer mixture to a medium bowl. Add sour cream and remaining vinaigrette; whisk until well combined. Taste and season with salt and pepper if desired.
Once pork is cool enough to handle, thinly slice crosswise. Divide pork and couscous salad between plates. Spoon as much Greek sauce over pork as you like; serve with any remaining sauce on the side for dipping.
Pork is fully cooked when internal temperature reaches 145°.
