Calabrian Pork Chops

This recipe for Calabrian pork chops combines thick, juicy pork chops with rich, spicy pearl couscous and freshly chopped tomatoes for an aromatic and easy one-pot dinner.

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Prep Time: 25

Cook Time: 15

Inactive time: 15

Total Time: 55

Servings:

Calories: 293kcal

Equipment

Large skillet ovenproof
Food processor

Ingredients

4 center-cut, bone-in pork chops (aabout 1 inch thick; about 2 to 3 pounds total)
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon extra virgin olive oil (plus more if needed)
1 yellow onion (about 4 ounces; peeled and small-diced)
½ ounce Calabrian chili peppers (about 4–5 peppers total; stems removed and peppers minced; see Note 1)
6 cloves garlic (peeled and minced)
1½ pounds fresh tomatoes (trimmed, cored, and diced; or use 14.5-ounce can of diced tomatoes)
1 cup pearl couscous
1 cup water
1 cup basil (loosely packed, roughly chopped; plus a few leaves for garnish)
½ cup Parmesan cheese (finely grated, plus more for serving)
2 tablespoons lemon juice (from approximately 1 medium lemon)
Salt and pepper

Instructions

Brown the pork chops:

Preheat oven to 425ºF.
Pat the pork chops dry with paper towels. Season all over 2 teaspoons salt and 1 teaspoon pepper.
Heat 1 tablespoon extra virgin olive oil in a large, ovenproof skillet over medium-high heat until shimmering. Add the pork chops in an even layer and cook without moving for 3–5 minutes. When a nice sear forms, they should release easily from the skillet. Flip and cook for 1 minute. Transfer them to a plate. See Note 2.

Prepare the pearl couscous:

If the skillet seems dry, add another teaspoon of olive oil and turn the heat to medium. Add the finely diced onion and cook for 3–5 minutes until translucent.
Add the garlic and minced Calabrian chili peppers and cook, stirring often, for 1 minute until fragrant.
Add the diced tomatoes and turn the heat to medium-high. Allow the tomatoes to bubble for 5 minutes, mashing them gently with your spoon to break them apart a bit. Add a pinch of salt and pepper to taste.
Add the pearl couscous and water. Bring to a boil for 2 minutes, stirring well, and then turn off the heat. Add a pinch of salt.

Bake the pork chops:

Arrange the pork chops on top of the pearl couscous. It is ok if there is a slight amount of overlap. Transfer to the preheated oven for 12–14 minutes or until the pork chops reach your desired internal temperature. I recommend an internal temperature of 135º–140ºF.

Rest the pork chops:

Remove the skillet from the oven and return it to the stovetop. Transfer the pork chops to a platter and let them rest for 5 minutes.

Finish the pearl couscous:

Meanwhile, turn the heat on the skillet to medium and stir the pearl couscous, lifting up anything that may be stuck to the bottom of the skillet. Add the chopped basil, lemon juice, and grated Parmesan. Allow the pearl couscous to simmer for 2–3 minutes. Taste and season to your preferences. Turn off the heat.

To serve:

Arrange the pork chops on top of the pearl couscous and finish with a few more basil leaves and a sprinkle of grated Parmesan cheese. Enjoy!

Notes

Note 1: If you have crushed Calabrian chili peppers, use up to 1 tablespoon of the paste. If you don’t have Calabrian chili peppers, use crushed red pepper flakes to taste.

Note 2: If your skillet isn’t quite large enough to sear all four pork chops without crowding, fry them in batches. Be sure to choose a skillet that is large enough for all pork chops to cook on top of the pearl couscous with some overlap.

Nutrition

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