Mustard Sage Pork Chops With Israeli Couscous Mustard Sage Pork Chops With Israeli Couscous

Mustard Sage Pork Chops With Israeli Couscous Image Image by: Mustard Sage Pork Chops With Israeli Couscous Image Author: Canadian Living

Tender-crisp edamame adds a healthful twist to this wintery mushroom couscous. Mustard, chicken broth and sage come together with the pork chop pan juices to create a quick and tasty sauce. Serve with arugula salad with a lemony dressing.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: December 2012



In saucepan, cook couscous according to package directions, replacing water with 3 cups of the broth. Meanwhile, cook edamame according to package directions.

Meanwhile, in large nonstick skillet, cook pancetta over medium heat, stirring occasionally, until lightly browned, about 2 minutes. Add garlic and mushrooms; cook until softened, about 4 minutes. Stir into couscous along with edamame and half each of the salt and pepper; keep warm.

In same skillet, melt butter over medium heat. Sprinkle pork chops with remaining salt and pepper; cook until juices run clear when pork is pierced and just a hint of pink remains inside, about 4 minutes per side.

Transfer couscous mixture to platter; top with pork chops. Cover and keep warm.

Combine 1 tbsp of the remaining broth with cornstarch; set aside. Add remaining broth to pan; bring to boil over medium-high heat, stirring and scraping up browned bits, until reduced to 1/2 cup, about 5 minutes. Whisk in mustard; cook for 1 minute. Stir in sage. Stir in cornstarch mixture; boil until thickened, about 1 minute. Serve over pork and couscous.

Nutritional facts Per serving: about

  • Fibre 6 g
  • Sodium 1120 mg
  • Sugars 4 g
  • Protein 51 g
  • Calories 619.0
  • Total fat 21 g
  • Potassium 1188 mg
  • Cholesterol 120 mg
  • Saturated fat 7 g
  • Total carbohydrate 56 g


  • Iron 23.0
  • Folate 84.0
  • Calcium 10.0
  • Vitamin A 3.0
  • Vitamin C 5.0
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Mustard Sage Pork Chops With Israeli Couscous