Garlic-Glazed Scotch Fillet Pork with Roasted Vegetables and Herbed Couscous

Updated at: Thu, 17 Aug 2023 01:05:24 GMT

Step 1

Preheat the oven to 400°F (200°C).

Step 2

In a small bowl, combine the minced garlic, soy sauce, honey, Dijon mustard, dried rosemary, salt, and black pepper. Mix well.

Step 3

Season the scotch fillet pork chops with salt and black pepper on both sides. Brush the garlic glaze over the pork chops, coating them evenly. Set aside to marinate for 15 minutes.

Step 4

Meanwhile, prepare the roasted vegetables. Place the sliced bell pepper, zucchini, yellow squash, and red onion on a baking sheet. Drizzle with olive oil, season with salt and black pepper, and toss to coat. Spread the vegetables out in a single layer and roast in the preheated oven for 25-30 minutes or until they are tender and lightly browned.

Step 5

While the vegetables are roasting, prepare the herbed couscous. In a medium saucepan, bring the vegetable or chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Add the chopped parsley, mint, and lemon juice, and gently toss to combine.

Step 6

Heat a grill pan or skillet over medium-high heat. Cook the marinated scotch fillet pork chops for about 4-5 minutes per side or until they reach an internal temperature of 145°F (63°C) for medium doneness. Remove from the heat and let them rest for a few minutes.

Step 7

To serve, divide the roasted vegetables among four plates, place a grilled scotch fillet pork chop on top, and serve with a generous portion of herbed couscous.

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