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Seared Pork Chop with Couscous, Warm Radicchio and Orange Salad

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Seared Pork Chop with Couscous, Warm Radicchio and Orange Salad

Quick Tips

The warm salad comes together quickly and its simplicity belies the fancy looking and unique final product. 

Course Main Course, Side Dish
Cuisine American, California
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

Ingredients

  • 4 6 oz pork chops, boneless
  • 1 cup couscous
  • 1 head radicchio
  • 3 easy peel oranges
  • 1 pomegranate
  • 1 Tbsp balsamic vinegar
  • 1 tsp honey
  • 2 Tbsp olive oil
  • 2 tsp butter
  • salt and pepper

Instructions

Couscous

  1. Heat 1 cup of water and a generous pinch of salt and pepper in a small pot. Bring to a full boil, then remove from heat and add ½ tsp olive oil and 1 cup of couscous. Stir to combine and place the lid on tight. If you don’t have a lid, seal the top with plastic wrap. Set a timer for 10 minutes. When its done run a fork through the grains and add in 1 tsp of butter or olive oil. Cover and set aside for dinner.

PORK

  1. Dry off pork chops and season with salt and pepper. Heat saute pan and melt in 1 tsp of butter over high heat and a little drizzle of oil. Place each pork chop down, and don’t touch it again once it makes contact!, and make sure to space them to have room in between each other. Let them sear well to brown - don’t check, don’t move them. If you really think they’re burning, turn the heat down a little. Contact with a hot pan is what will give you a golden brown crust and flavor! Plan to cook for about 4-5 minutes on this side.

SALAD

  1. During that time, slice off the root end of the radicchio and cut it in half then quarters. You can now see the thick center root - make a diagonal cut to remove just the hard root. Lay each quarter down and cut into squares. Set aside.

    Peel oranges and peel pomegranate to separate the seeds. Set all aside. 

PORK, PART 2

  1. Flip pork chops over and cook for 3-4 minutes on the second side. Then using tongs, stand the pork up in the pan with the fat cap side down. You can either get them to balance this way, or pile them so all chops fit in your tongs. Press a little and really get a nice sear on the fat cap. After browning, remove pork to a plate. 

FINISH UP

  1. Turn the heat on the pan to medium and add the radicchio and a pinch of salt. Stir leaves around for 1 minute. Add the balsamic - start with ½ Tbsp - and it will sizzle up. Add the honey and toss to coat. Turn off heat and transfer the hot leaves to a bowl. Add the oranges and taste. If its bitter and not too tangy, you can add a little more vinegar to taste. Toss in the pomegranate seeds.

    I like to slice the pork chops, but you could just serve one whole chop per person. Plate a scoop of couscous, top with the pork and warm radicchio salad on the side.

Recipe Notes

LEFTOVERS The couscous and salad can be tossed together before storing any leftovers. I enjoy it most at room temp the next day and the dressing will flavor the couscous. Pork can be warmed or enjoyed cold - thinly sliced it makes a nice sandwich with fig jam and some salty cheese (pecorino type).

Ingredients

Ingredients

4 boneless pork chops
1 cup couscous
1 head radicchio
3 easy peel oranges
1 pomegranate (optional)
½ to 1 Tbsp balsamic vinegar
1 tsp honey
Salt and pepper
2 Tbsp Olive oil
2 tsp butter

Equipment Needed

Large saute pan
Small pot with a tight fitting lid (or plastic wrap)
Tongs
Mixing bowl

Cook

COUSCOUS

Heat 1 cup of water and a generous pinch of salt and pepper in a small pot. Bring to a full boil, then remove from heat and add ½ tsp olive oil and 1 cup of couscous. Stir to combine and place the lid on tight. If you don’t have a lid, seal the top with plastic wrap. Set a timer for 10 minutes. When its done run a fork through the grains and add in 1 tsp of butter or olive oil. Cover and set aside for dinner.

PORK

Dry off pork chops and season with salt and pepper. Heat saute pan and melt in 1 tsp of butter over high heat and a little drizzle of oil. Place each pork chop down, and don’t touch it again once it makes contact!, and make sure to space them to have room in between each other. Let them sear well to brown – don’t check, don’t move them. If you really think they’re burning, turn the heat down a little. Contact with a hot pan is what will give you a golden brown crust and flavor! Plan to cook for about 4-5 minutes on this side.

SALAD

During that time, slice off the root end of the radicchio and cut it in half then quarters. You can now see the thick center root – make a diagonal cut to remove just the hard root. Lay each quarter down and cut into squares. Set aside.
Peel oranges and peel pomegranate to separate the seeds. Chop 1/2 cup of parsley. Set all aside.

PORK, PART 2

Flip pork chops over and cook for 3-4 minutes on the second side. Then using tongs, stand the pork up in the pan with the fat cap side down. You can either get them to balance this way, or pile them so all chops fit in your tongs. Press a little and really get a nice sear on the fat cap. After browning, remove pork to a plate.

FINISHING UP

Turn the heat on the pan to medium and add the radicchio and a pinch of salt. Stir leaves around for 1 minute. Add the balsamic – start with ½ Tbsp – and it will sizzle up. Add the honey and toss to coat. Turn off heat and transfer the hot leaves to a bowl. Add the oranges, parsley and taste. If its bitter and not too tangy, you can add a little more vinegar to taste. Toss in the pomegranate seeds.
I like to slice the pork chops, but you could just serve one whole chop per person. Plate a scoop of couscous, top with the pork and warm radicchio salad on the side.

Actions Shots

Let’s Eat

Have Leftovers?

The couscous and salad can be tossed together before storing any leftovers. I enjoy it most at room temp the next day and the dressing will flavor the couscous.
Pork can be warmed or enjoyed cold – thinly sliced it makes a nice sandwich with fig jam and some salty cheese (pecorino type).

Notes + Substitutions

Couscous → rice or quinoa
Pork Chops → chicken cutlets, cauliflower steaks, sausages, pork tenderloin, flank steak
Radicchio → kale, chard, escarole, spinach, any leafy green especially a bitter one
Mandarins → navel oranges but supreme them
Pomegranate Seeds → dried cranberries
Balsamic vinegar → cider, red wine or champagne vinegar

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