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Seared Turkish-Spiced Pork Chops
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Seared Turkish-Spiced Pork Chops

Seared Turkish-Spiced Pork Chops

over Couscous with Cannellini Beans & Peas

If you’re looking for a hearty weeknight meal that’s on the table in a quick 20 minutes, here’s a winner! You’ll season boneless pork chops with our warming Turkish spice blend, then pan-sear to a juicy finish. In that same pan, you’ll caramelize onion in butter with a shawarma-inspired spice blend of turmeric, cumin, and coriander, then add in tender cannellini beans, springy pearl couscous, and sweet peas for bright contrast. Serve that succulent spiced pork over a generous helping of loaded couscous, and your belly will thank you (over and over!).

Tags:
New
Protein Smart
Easy Cleanup
Easy Prep
Quick
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

2.5 ounce

Israeli Couscous

(Contains Wheat)

1 unit

Chicken Stock Concentrate

10 ounce

Pork Chops

1 tablespoon

Turkish Spice Blend

1 unit

Yellow Onion

1 unit

Cannellini Beans

1 tablespoon

Shawarma Spice Blend

4 ounce

Peas

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

2 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories770 kcal
Fat28 g
Saturated Fat12 g
Carbohydrate75 g
Sugar10 g
Dietary Fiber13 g
Protein45 g
Cholesterol120 mg
Sodium1180 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Paper Towel
Large Pan
Strainer

Instructions

Cook Couscous
1

• Wash and dry produce. • In a small pot, combine couscous, ¾ cup water (1½ cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Keep covered off heat until ready to use in Step 5.

Cook Pork
2

• While couscous cooks, pat pork* dry with paper towels and season all over with half the Turkish Spice Blend (all for 4 servings), 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, 3-5 minutes per side. • Turn off heat; transfer pork to a cutting board. Wipe out pan; let cool for 1 minute.

Prep
3

• While pork cooks, halve, peel, and finely dice onion. Drain and rinse beans.

Cook Onion
4

• Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for pork over medium-high heat. Add onion, half the Shawarma Spice Blend (all for 4), salt, and pepper; cook, stirring constantly, until browned and softened, 4-6 minutes.

Finish Couscous
5

• Reduce heat under pan to medium low; stir in beans, cooked couscous, and peas. Taste and season with salt and pepper if desired.

Finish & Serve
6

• Thinly slice pork crosswise. • Divide couscous mixture between shallow bowls; top with pork. Serve.

Pork is fully cooked when internal temperature reaches 145°.