Pork chop with couscous and beetroot salad

Pork chop with couscous and beet salad - A delicious and comforting recipe

Preparation time: 15 minutes
Marinating time: 2-4 hours
Baking time: 50-60 minutes
Number of servings: 4

In every culinary culture, pork is often appreciated for its versatility and flavor. Today, I invite you to discover a simple yet flavorful recipe: marinated pork chop, served alongside a fragrant couscous and a beet salad. This perfect combination brings not only a tasty dish to the table but also a vibrant palette of colors and textures.

Ingredients

For the pork chop:
- 4 bone-in pork chops (approximately 200 g each)
- 1 tablespoon of mustard (preferably Dijon for a more intense flavor)
- Juice of 1 lemon (approximately 50 ml)
- 1 teaspoon of honey
- 2 tablespoons of olive oil
- Salt and pepper, to taste

For the couscous:
- 250 g couscous
- 500 ml water
- 1 medium onion, finely chopped
- 1 teaspoon of paprika (sweet or smoked, depending on preference)
- 1 teaspoon of salt
- 3 tablespoons of olive oil

For the beet salad:
- 2 medium red beets, boiled and peeled
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of olive oil
- Salt and pepper, to taste

Preparation

Step 1: Marinating the chops
1. In a bowl, mix the mustard, lemon juice, honey, oil, salt, and pepper. This sauce will add a rich flavor and a sweet-sour taste to the meat.
2. Place the pork chops in a plastic bag for marinating. Pour the prepared sauce over them, ensuring each chop is well coated.
3. Seal the bag and gently shake it to distribute the marinade evenly. Let the chops marinate in the refrigerator for 2-4 hours. This step is crucial as it allows the flavors to penetrate deep into the meat.

Step 2: Baking the chops
1. Preheat the oven to 180°C (350°F).
2. Place the marinated chops in a baking dish. Poke the bag with a toothpick in several places to allow steam to escape during baking.
3. Bake the chops for 40-50 minutes. This steaming method will keep the meat tender and juicy.
4. After the time has passed, cut the bag and let the chops brown for another 10 minutes, until they become golden and appetizing.

Step 3: Preparing the couscous
1. In a skillet, heat the 3 tablespoons of olive oil. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
2. Add the paprika and salt, stirring constantly to prevent burning.
3. Pour the couscous into the skillet and mix well, allowing it to sauté with the onion for 1-2 minutes.
4. Pour the 500 ml of hot water over the couscous, stir gently, and let it simmer for 10 minutes.
5. Turn off the heat, cover the skillet with a lid, and let the couscous absorb all the water for about 5-10 minutes. After that, check if more salt is needed and, if desired, add fresh herbs like parsley or mint for an extra flavor boost.

Step 4: Preparing the beet salad
1. Cut the boiled beets into cubes or slices, depending on preference.
2. In a bowl, combine the beets with balsamic vinegar, olive oil, salt, and pepper. Mix well to coat the beets with the dressing.

Serving
To assemble the plate, place the pork chop alongside a generous portion of couscous and add the beet salad. Offer a squeeze of fresh lemon over the chop for an even more vibrant taste. This combination not only looks good but also delivers an explosion of flavors!

Helpful tips
- If you want a more tender chop, let it marinate overnight.
- You can add vegetables to the couscous, such as carrots or zucchini, to make the dish even more nutritious.
- Instead of beets, you can serve the chop with a cabbage salad or assorted pickles for a crunchy note.

Nutritional information (per serving)
- Calories: Approximately 450 kcal
- Protein: 35 g
- Fat: 20 g
- Carbohydrates: 35 g

This dish is not only tasty but also full of nutrients. The pork chop is an excellent source of protein, while the couscous is rich in complex carbohydrates, and the beets provide antioxidants and fiber.

Frequently asked questions
- Can beef be used instead of pork?
Yes, but the baking time will vary depending on the thickness of the meat.

- How can I make a vegetarian version of this dish?
Replace the chop with stuffed mushrooms or a vegetarian burger and keep the couscous and beet salad.

- What drinks pair well with this dish?
A dry white wine or a craft beer would perfectly complement the meal.

In conclusion, this pork chop with couscous and beet salad is a dish that brings together tradition and innovation, offering an unforgettable culinary experience. Enjoy it with loved ones and savor every bite!