Spiced Pork Chop with Israeli Couscous

Name: Spiced Pork Chop with Israeli Couscous
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 tsp Olive oil; 1 clove Garlic clove, thinly sliced; ⅓ cup Israeli (pearl) couscous; 2 tbsp Golden raisins; 4 oz Bone-in pork rib chop; 1 tsp Paprika; ½ tsp Ground cinnamon; Coarse salt; Ground pepper; ½ cup Frozen chopped broccoli, thawed; 2 tsp Finely grated lemon zest; 2 tsp Fresh lemon juice

Recipe GLPR5cf86a1250c62f

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Mediterranean

Main Course

20 min

154 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant Middle Eastern-inspired dish featuring a perfectly seared pork chop seasoned with warming spices and served alongside fluffy Israeli couscous tossed with tender broccoli, plump golden raisins, and bright lemon zest. Ready in just 20 minutes.

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Ingredients

3 tsp Olive oil

1 clove Garlic clove, thinly sliced

⅓ cup Israeli (pearl) couscous

2 tbsp Golden raisins

4 oz Bone-in pork rib chop

1 tsp Paprika

½ tsp Ground cinnamon

Coarse salt

Ground pepper

½ cup Frozen chopped broccoli, thawed

2 tsp Finely grated lemon zest

2 tsp Fresh lemon juice

Directions

Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Pat the pork chop dry and season both sides generously with coarse salt, ground pepper, paprika, and cinnamon. Once the oil is shimmering, carefully place the pork chop in the skillet and sear for 6 to 7 minutes per side, until golden brown and cooked through to an internal temperature of 145°F. Transfer to a plate and keep warm.
In the same skillet, reduce heat to medium and add the remaining 2 teaspoons of olive oil. Add the sliced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
Add the Israeli couscous to the skillet and toast it gently for 1 to 2 minutes, stirring frequently, until lightly golden.
Pour in 2/3 cup of water and bring to a simmer. Cover the skillet and cook for 8 to 10 minutes, stirring occasionally, until the couscous is tender and has absorbed most of the liquid.
Stir in the thawed broccoli and golden raisins, cooking uncovered for 1 to 2 minutes until heated through. Remove from heat and fold in the lemon zest and lemon juice, tossing gently to combine.
Divide the couscous mixture between plates and top each with a pork chop. Serve immediately while warm.

Comments

Grocery List Plus Editorial Staff4.5

Israeli couscous, raisins, paprika, and cinnamon are all stocked at Harris Teeter, Food Lion, Walmart, and Kroger banners in Charlotte, so no special trips required. At roughly $2 per serving for the pork and sides, this lands comfortably in weeknight budget territory. The stated 20 minutes is honest if you start with the couscous and pork cooking in parallel, though browning the pork properly will use most of that window; broccoli should go in raw or nearly raw to stay crisp. This is a confident one-pan dinner that reheats decently the next day, and the warm spice profile—cinnamon with paprika—reads as a Southern-friendly twist on a Middle Eastern grain dish rather than a stretch.