Rating: 4.5 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
  • 14 Ratings

Greek seasoning is a blend that includes oregano, basil, thyme, marjoram, onion and garlic.

Source: Better Homes and Gardens

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Credit: Karla Conrad

Recipe Summary

total:
20 mins
Servings:
4
Yield:
1 pork chop and about 3/4 cup couscous mixture each
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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°F), turning once. Remove from heat; let stand for 3 minutes.

  • 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

299 calories; fat 8g; cholesterol 40mg; saturated fat 2g; carbohydrates 34g; mono fat 5g; poly fat 1g; insoluble fiber 7g; sugars 3g; protein 26g; vitamin a 777.4IU; vitamin c 13.6mg; thiamin 0.5mg; riboflavin 0.2mg; niacin equivalents 8.5mg; vitamin b6 0.7mg; folate 28.2mcg; vitamin b12 0.5mcg; sodium 562mg; potassium 734mg; calcium 40.4mg; iron 2.2mg.
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