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Categories:
chutney cranberry mustard sweet paprika chili pepper orange juice center salad Couscous couscous chicken broth bell peppers olive oil lime zest lime juice garlic honey scallions Parsley [fresh golden raisins chilies scallions parsley
Viewed: 34 - Published at: 9 years agoIngredients
- 1/2 cup chutney cranberry
- 2 teaspoons dijon mustard
- 1 teaspoon sweet paprika smoked
- 1/4 teaspoon chili pepper ground chipotle
- 1/4 cup orange juice
- 2 1/2 pounds bone-in pork chops center cut, about 3 - 3 1/2 inches thick
- salad Couscous
- 12 ounces couscous
- 15 ounces chicken broth
- 3 bell peppers
- 1/4 cup olive oil
- 1 teaspoon lime zest
- 3 tablespoons lime juice
- 1 teaspoon chopped garlic
- 1 teaspoon honey
- 1/2 cup scallions chopped
- 1/2 cup chopped parsley fresh
- 1/2 cup golden raisins
- chilies
- scallions
- fresh parsley
Method
- In a food processor, puree cranberry chutney, mustard, spices and orange juice. Brush 1/2 over pork chops then grill over medium-high heat until internal temperature reaches 160°F, or until cooked to your liking. Reserve remaining glaze.
- Meanwhile, for the couscous salad, cook couscous in chicken broth according to package instructions. Let cool.
- Lightly oil peppers and grill for 1 min per side, or until slightly softened. Let cool then deseed and dice. Whisk together olive oil, lime zest, lime juice, garlic and honey. Toss with couscous, peppers, scallion, parsley and golden raisins. Season.
- Brush pork with remaining glaze. Serve with couscous salad and garnish with scallions, chilies and fresh parsley.
