Pork Chops, Cous Cous and Mixed Farmhouse Vegetables

For a change, this recipe if for a meal that I prepared for myself this evening    A nice easy meal for a week day evening as it only took about 20 mins to prepare and is lovely and tasty.   The cous cous has a really nice chilli tang to it so is delicious with the chops and vegetables.

My only regret is that I didn’t take a picture of it before eating hence the picture of “Homer Simpson”!

dohIngredients:  2 pork chops with the fat removed; a small amount of light in colour virgin olive oil; salt and pepper; 1 packet of Ainsley Harriott Tomato and Chilli Cous Cous; a knob of butter; 400g Frozen Mixed Farmhouse Vegetables

  • Start by pre-heating a cast iron griddle pan until it is hot – do not add oil to the pan.  Whilst the pan is heating up, mix together, in a small bowl, the olive oil and salt and pepper.  After patting the chops dry, baste the top of the chop with the oil and seasoning mix.
  • When the pan is slightly smoking, place the chops in the pan oil side down and press down firmly in the pan to create a seal.  Let the chops sizzle away for about 4-5 mins before basting the top of the chops ready to turn over for cooking the other side.
  • Whilst the chops continue to sizzle away, stick the kettle on for the boiling water for the cous cous.
  • Add the frozen mixed vegetables to a microwaveable dish with a couple of tablespoons of water and cover before microwaving for 2 1/2 mins.
  • When the kettle is boiled, empty the contents of the cous cous packet into a bowl and add 160ml of water and stir well.  Leave the cous cous for 3-5 mins so the grains can absorb the water.
  • When the microwave pings for the veggies, take out the bowl and give the veg a good stir before returning it to the microwave for a further 2 mins.
  • The chops will then be ready for one last turn over and will only require a couple more minutes to fully cook.
  • Once the cous cous has absorbed all the water, add a knob of butter to it and separate the grains with a fork.
  • To serve, drain the excess water from the vegetables and spoon onto warmed plates with the chops and cous cous.


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