Original Tasty Pork Chops with Couscous and salad
· Tasty Delite Original
· One egg
· 2 Pork Chops
· 2 Cups of Couscous
· 1 Carrot
· ½ Onion
· ½ Green pepper
· 1 Red pepper
· ½ cup of water or chicken broth
· ½ cup Almonds
· ½ cup Dry cranberries
· Olive Oil
To cook pork chops juicy you really want to avoid overcooking, a little pink inside is fine. Center loin chops are very lean and can dry out if cooked too long. This recipe uses lean boneless center loin chops about 1″ thick. Keep in mind different thickness will have different cook times.
To guarantee the crust is crispy is to brown them on the stove first, in a pan with some oil. These are finished in the oven to keep them juicy.
Dab the pork chops with a paper towel to absorb the extra moisture. (This also helps the egg mixture to stick.)
Use a zip bag with the Tasty Delite mix, shake it and then dip in egg.
Add a pork chop to the breadcrumbs and gently press the crumbs so they stick.
When chops are browned and crispy on the outside, they are ready for the oven!
Place chops evenly on a parchment-lined tray and bake. No need to turn them over.
Bake 1″ chops (that have been browned) at 425°F for about 15-17 minutes.
Use a meat thermometer to test for doneness. Breaded pork chops should register at 145°F.
For our side dish, put in a blender all our vegetables, in a pot or medium saucepan bring the veggie mixture to boil with some oil and salt, add some water if necessary, Stir in the couscous, cover with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps.
After cooked add your chopped almonds and cranberries.