CUMIN AND SPICE RUBBED PORK CHOPS WITH EGGPLANT ISRAELI COUSCOUS

 Pork chop in this recipe is seasoned with ground cumin and lemon, giving a flavour that one might not think about. It does taste nice. It gives a hint of Indian taste. It pairs very well with eggplant couscous. A simple and a filling meal. 

Serves 2

Time: 35  minutes

For the pork

2 pork shoulder/loin chops

2 tbs lemon juice

1 tsp lemon zest

Salta and pepper

1 tsp ground cumin

For the eggplant couscous

2-3 small eggplant, diced, salted and rinsed in clean water

1 medium onion chopped

2 garlic cloves minced

2 cup cooked Israeli couscous/ normal will do too

2 tbs olive oil

1/2 tbs lemon juice

2 tbs chopped coriander

1 tsp curry powder/garam masala

Method

First, marinate the pork chops in its ingredients mentioned and keep it aside as you prepare the couscous.

To prepare the couscous, boil it according to the packet instructions and leave it cool slight.

Then, heat 1 tbs of olive oil in a pan. Cook the eggplants till browned at the edges and they are softened.

 

To this add the garlic and chopped onions and cook further for 5-7 minutes till the onions are also slightly browned.Then add the salt, pepper and curry powder. Stir well.

 

Tip in the boiled couscous and mix well. Adjust the seasoning. Stir in the chopped coriander and 1 tbs of olive oil. Keep it warm till the serving time.

 

In the meanwhile, cook the pork chops on the hot pan, about 3-4 minutes on each side. Spoon the couscous on the plate and then place the pork chop on top. Garnish with chopped coriander and sprinkle some curry powder or garam masala on the chops.