Greek Seasoned Pork with Lemon Couscous

Greek Seasoned Pork with Lemon Couscous Enlarge Image
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2 users rated this recipe an average rating of 5.0
Makes:
4 servings
Yields:
1 pork chop and about 3/4 cup couscous mixture each
Start to Finish:
20 mins
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Greek Seasoned Pork with Lemon Couscous

Ingredients
4
teaspoons olive oil
1 1/2
cups coarsely chopped, unpeeled eggplant
1/2
cup chopped red onion (1 medium)
4
1/2 inch thick boneless pork loin chops
1
teaspoon Greek seasoning
1 1/4
cups reduced-sodium chicken broth
1/4
cup oil-packed dried tomatoes, drained and chopped
3/4
cup whole wheat couscous
1
tablespoon lemon juice
1/2
teaspoon bottled minced roasted garlic
1/4
teaspoon salt
1
cup coarsely chopped fresh spinach

Directions

  1. In a large saucepan heat 2 teaspoons of the oil over medium heat. Add eggplant and red onion; cook about 5 minutes or until vegetables are tender, stirring occasionally.
  2. Meanwhile, trim fat from chops. Sprinkle chops with Greek seasoning. In a large skillet heat the remaining 2 teaspoons oil over medium-high heat. Add chops; reduce heat to medium. Cook for 5 to 6 minutes or until just pink in center (145 degrees F), turning once. Remove from heat; let stand for 3 minutes.
  3. Add broth and dried tomatoes to eggplant mixture. Bring to boiling. Stir in couscous, lemon peel, lemon juice, roasted garlic, and salt; remove from heat. Let stand, covered, for 5 minutes. Stir in spinach. Divide couscous mixture among serving plates. Top with chops.

Nutrition Facts

(Greek Seasoned Pork with Lemon Couscous)
    Per serving:
  • 299 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 40 mg chol.,
  • 562 mg sodium,
  • 34 g carb.,
  • 7 g fiber,
  • 3 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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