Garam Masala Pork Chop with Couscous and Spinach for One
By Camila ChaparroPublished on May 18, 2021
Time
30 minutes
Yield
Serves 1
Ingredients
Before You Begin
You will need a 10-inch nonstick skillet with a tight-fitting lid for this recipe. If you do not have enough oil from your sun-dried tomatoes to make 1 tablespoon, you can use a cooking oil to make up the difference.
Instructions
- Pat chop dry with paper towels and sprinkle with garam masala, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Heat sun-dried tomato oil in 10-inch nonstick skillet over medium heat until just smoking. Add chop and cook until it's well browned all over and registers 140 degrees, 8 to 10 minutes, flipping chop occasionally and reducing heat if skillet begins to smoke. Transfer to plate and let rest for 5 minutes.
- While chop rests, toast couscous in now-empty skillet over medium heat for 1 minute. Stir in spinach and continue to cook until couscous is just beginning to brown and spinach has wilted, about 3 minutes. Stir in sun-dried tomatoes and garlic and cook until fragrant, about 30 seconds. Stir in water, remaining ⅛ teaspoon salt, and remaining pinch pepper, cover, and remove skillet from heat. Let sit until couscous is tender, about 5 minutes. Fluff grains with fork and season with salt and pepper to taste. Serve with pork.
Time
30 minutesYield
Serves 1Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Rubbed on a pork chop, garam masala added aroma and flavor to the mild pork, as well as to the couscous that we cooked in the same skillet while the pork chop rested. Pantry-friendly power ingredient sun-dried tomatoes added bites of sweet, intense tomato flavor to counter the savory pork and couscous, and we even used the oil to cook the chop. Tender spinach brought freshness and color (and a dose of veggies).
Before You Begin
You will need a 10-inch nonstick skillet with a tight-fitting lid for this recipe. If you do not have enough oil from your sun-dried tomatoes to make 1 tablespoon, you can use a cooking oil to make up the difference.
Instructions
- Pat chop dry with paper towels and sprinkle with garam masala, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Heat sun-dried tomato oil in 10-inch nonstick skillet over medium heat until just smoking. Add chop and cook until it's well browned all over and registers 140 degrees, 8 to 10 minutes, flipping chop occasionally and reducing heat if skillet begins to smoke. Transfer to plate and let rest for 5 minutes.
- While chop rests, toast couscous in now-empty skillet over medium heat for 1 minute. Stir in spinach and continue to cook until couscous is just beginning to brown and spinach has wilted, about 3 minutes. Stir in sun-dried tomatoes and garlic and cook until fragrant, about 30 seconds. Stir in water, remaining ⅛ teaspoon salt, and remaining pinch pepper, cover, and remove skillet from heat. Let sit until couscous is tender, about 5 minutes. Fluff grains with fork and season with salt and pepper to taste. Serve with pork.
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