Seared Pork Chops with Pistachio-Parsley Gremolata

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 450°F. If you're using a BBQ, preheat it on high and make sure to oil the grill first. Bring a medium pot of salted water to a boil. Meanwhile, peel the carrots and halve them lengthwise. On a lined sheet pan, toss the carrots with a drizzle of olive oil and ¾ of the spice blend. Season with salt and pepper. Arrange the carrots in a single, even layer and roast in the oven for 15 to 18 minutes, flipping halfway through, until tender when pierced with a fork. Once roasted, drizzle them with half of the honey and set aside.

Step 2

While the carrots cook, add the couscous to the pot of boiling water. Stir gently to separate the grains and cook for 8 to 12 minutes until tender. Thoroughly drain, rinse under cold water, and transfer to a bowl. Drizzle with a bit of olive oil to prevent sticking and season with salt and pepper. Toss well and keep in a warm spot.

Step 3

While the couscous cooks, zest and juice the lemon. In a small bowl, combine the lemon juice with the remaining honey. Roughly chop the pistachios and mince the garlic. Pick the parsley leaves off the stems and roughly chop the leaves, discarding the stems.

Step 4

While the couscous continues to cook, heat a medium dry pan on medium-high. Toast the pistachios for 2 to 3 minutes, stirring frequently, until lightly browned and fragrant. Immediately transfer to a small bowl. Add the parsley, 1 tbsp of lemon juice mixture, as much of the garlic and lemon zest as you'd like (to taste), ½ of the lemon zest for a milder flavour, and 4 tbsp of olive oil (double for 4 portions). Season with ¼ of the remaining spice blend and salt and pepper. Wipe out and reserve the pan (unless you’re grilling outside).

Step 5

Pat the pork chops dry with paper towel. Season both sides with the remaining spice blend and salt and pepper. Grill the pork chops on the BBQ (or sear them in the reserved pan on medium-high with a drizzle of oil) for 3 to 5 minutes per side, until fully cooked through. Transfer to a plate and let rest for 5 minutes before slicing.

Step 6

To the bowl of couscous, add half of the gremolata and season with salt and pepper to taste. Divide the couscous between your serving plates. Top with the sliced pork chops and roasted carrots. Garnish the pork and carrots with the remaining gremolata. Bon appétit!