Pork over Couscous with Pistachio-Lemon Vinaigrette

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.

Photo by Darla L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    cup extra-virgin olive oil, divided

  • 2

    tablespoons pistachios, finely ground

  • 2

    tablespoons grated fresh Parmigiano-Reggiano cheese

  • 1 1/2

    tablespoons fresh lemon juice

  • 1

    tablespoon white balsamic vinegar

  • 2

    teaspoons maple syrup

  • 2

    teaspoons Dijon mustard

  • 2

    teaspoons minced garlic, divided

  • 3/4

    teaspoon salt, divided

  • 1 1/2

    cups water

  • 1

    cup uncooked couscous

  • 4

    (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)

  • 1/4

    teaspoon freshly ground black pepper

  • 1

    pint grape tomatoes

  • 3

    tablespoons chopped fresh flat-leaf parsley

Directions

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. 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. 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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