Grilled peaches couscous with glazed pork chops Recipe

Grilled peaches are juicy and bursting with flavour, making them the perfect accompaniment to fluffy couscous.

You could serve the grilled peaches couscous as part of a big BBQ spread or buffet and it works brilliantly with these glazed pork chops. This dish is fresh, zingy and light – great for a summer evening meal.

Pork chops are a wonderful and delicious cut of meat that are perfect for any occasion. They take no time at all to cook and make a really amazing centrepiece all on their own. Our recipe for glazed pork chops gets its star quality from its sweet and spicy glaze, which infuses the meat and makes it really tender.

Pork chops are champions all year round as they work well grilled, pan-fried, braised, or roasted. There’s also only one tried and tested trick for buying pork and that’s buying well-raised pork. Pork raised on a high-welfare farm. Look out for the Red Tractor logo printed on packaging, it ensures traceable and high welfare British meat.

We’re serving our glazed pork chops alongside a fresh, fruity couscous salad with stuffing, grilled peaches and fresh herbs. A combination of different flavours and textures makes this dish a perfect dinner treat.

Ingredients

• 75g herb stuffing mix
• 250g couscous
• 400ml chicken stock
• 1tbsp good quality olive oil such as Odysea Extra Virgin
• 4tsp English mustard
• 3tbsp honey
• 4 boneless pork loin chops
• 25g bunch mint, leaves picked and shredded
• 50g flaked almonds, toasted

for the dressing:

• 5tbsp Odysea Extra Virgin olive oil
• juice of 2 limes
• 2tbsp honey
• 1tsp salt
• micro herbs to serve, optional

Method

1. Cook the stuffing mix as per the pack instructions.
2. Put the couscous into a bowl, pour over the hot stock. Cover the bowl with a lid or a plate and leave for 5-6 mins until the liquid has fully absorbed. Mix in the olive oil and set aside.
3. Mix the mustard with the honey and pour then rub over the steaks. Season with salt and pepper.
4. Heat a non-stick frying pan to a high heat and cook the steaks for 2 – 3 mins on each side. In the same pan grill the peaches on all sides until soft and slightly charred.
5. Meanwhile, in a small bowl combine the dressing ingredients. Toss with the cooked couscous, shredded mint, almonds and finally the grilled peaches.
6. Spoon the couscous onto a large serving dish, crumble over the stuffing and top with the steaks, any leftover juices and a scattering of micro-herbs.