Grilled chops with squash couscous recipe
This bright and colourful recipe is a great, healthy way to enjoy spiced pork chops. Marinate your meat then roast chunky wedges of butternut squash until tender, place your couscous and chops under the grill until cooked through and season with dried apricots and mint, then serve.
See method- Serves 4
- 10 mins to prepare and 40 mins to cook
- 454 calories / serving
Ingredients
- 2 tsp cumin
- 1 lemon, zested and juiced
- olive oil
- 4 pork chops
- handful dried apricots, halved
- 1 butternut squash, cut into chunks
- 100g (3½oz) couscous
- handful mint, leaves finely chopped
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Shop ingredientsEach serving contains
- Energy
- 1915kJ 454.0kcal
- Fat
- 12g
- Saturates
- 4g
- Salt
- 0.3g
- Sugars
- 13g
of the Reference intake
Carbohydrate 31.5gProtein 53.7gFibre 4.9g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. In a bowl, combine the cumin lemon juice and zest and the olive oil. Add the pork chops, toss to coat and chill for 30 minutes. Put the butternut squash on a baking tray and drizzle with oil, then roast for 40 minutes.
- Meanwhile, preheat the grill to its highest setting. Pour 150ml (¼ pt) boiling water over the couscous, cover and leave for 10 minutes. Cook the pork chops under the grill for 8 minutes on each side until cooked through. Mix the couscous with a fork to break up any clumps then add the squash, apricots and mint. Serve with the pork chops.
- See more Pork recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
