Greek taverna pork chops

Updated at: Wed, 28 Feb 2024 20:11:54 GMT

Step 1

Wash and dry produce. Peel and finely chop garlic. Trim and dice cucumber into ½-inch pieces. Dice tomato into 1/4-inch pieces.

Step 2

Melt 1 TBSP butter in a medium pot over medium-high heat. Add half the garlic; cook, stirring, until fragrant, 30 seconds. Add couscous and half the stock concentrates; stir to coat. Stir in ¾ cup water and a large pinch of salt and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess water if necessary. Let cool, uncovered, for at least 5 minutes.

Step 3

While couscous cooks, pat pork dry with paper towels and season all over with 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, 4-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

Step 4

.While pork cooks, in a medium bowl, combine cucumber, tomato, and 1 TBSP vinaigrette; season with salt and pepper. Fluff cooled couscous with a fork and stir into bowl with cucumber mixture.

Step 5

Heat a drizzle of oil in pan used for pork over medium heat. Add remaining garlic and cook, stirring, until fragrant, 30 seconds. Stir in remaining stock concentrate and 2 TBSP water until combined, 30 seconds more. Transfer mixture to a medium bowl. Add sour cream and remaining vinaigrette; whisk until well combined. Taste and season with salt and pepper if desired.

Step 6

Once pork is cool enough to handle, thinly slice crosswise. Divide pork and couscous salad between plates. Spoon as much Greek sauce over pork as you like; serve with any remaining sauce on the side for dipping.

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