Chutney Pork Chops and Couscous

Chutney Pork Chops and Couscous
Makes 4
Prep 10 m
Cook 12 m



  1. 1 of 4 In a large nonstick skillet, heat oil over medium-high heat. Season pork chops with 1/4 tsp of the salt and the pepper. Cook 4 to 5 minutes per side until temperature reaches 145 degrees F. Remove chops to a plate.
  2. 2 of 4 Sprinkle flour over bottom of skillet and cook 30 seconds. Stir in apple juice and chutney. Simmer 1 minute until smooth and thickened; stir in mustard.
  3. 3 of 4 Meanwhile, pour broth into a medium saucepan and bring to a simmer. Add onion; simmer 2 minutes. Stir in couscous, peas and remaining 1/4 tsp salt. Cover and let stand 5 minutes.
  4. 4 of 4 Fluff couscous gently with a fork. Serve with pork chops, chutney sauce and, if desired, mixed green salad.
Nutrition Information for Chutney Pork Chops and Couscous
Servings Per Recipe: 4
Per Serving: 5 g fiber, 664 mg sodium, 31 g pro., 478 kcal cal., 14 g Fat, total, 56 g carb., 3 g sat. fat, 62 mg chol.