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
Ingredients
Method
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
%RDI
- Iron 23.0
- Folate 84.0
- Calcium 10.0
- Vitamin A 3.0
- Vitamin C 5.0
