Lunch: Chimichurri Pork Chops with Couscous

Recipe by Judy Kim Simple seared pork and couscous get a flavor boost from garlicky chimichurri.

This recipe includes fertility superfoods such as:

Lemon, Spinach

Health and fertility benefits of Chimichurri Pork Chops with Couscous

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1 package plain Israeli couscous
16 oz. fresh peas
kosher salt
Freshly ground black pepper
2 c. mixed dry spinach and arugula
2 cloves garlic, chopped
1/2 c. Chopped red onion
1/2 tsp. crushed red pepper flakes
1 tsp. lemon zest
1 tsp. lemon juice
extra-virgin olive oil
4 bone-in pork chops, 1" thick
1/4 c. fresh chopped parsley

Instructions

In a medium pot, prepare couscous according to package instructions. Add fresh peas for last 2 minutes of cooking time. Season with salt and pepper and stir. Turn off heat and cover to keep warm.
Meanwhile, in the bowl of a food processor add greens, garlic, onion, 1/2 teaspoon salt, red pepper flakes, lemon zest, lemon juice, and 1/2 cup olive oil. Pulse until finely chopped (sauce should have some texture). Scrape side of bowl with a rubber spatula as needed. Set aside in a small bowl.
Preheat a large cast iron pan over high heat. Pat each pork chop dry with a paper towel and season generously with salt and pepper on both sides. Add 1 teaspoon olive oil to the pan and add two pork chops. Sear on high for 5 minutes on each side. Remove the pork chops to rest; cook remaining pork chops.
Serve pork chops with spoonful of chimichurri and side of peas and couscous. Drizzle with olive oil and garnish with fresh parsley.

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