This Citrus Pork Chops with Couscous Recipe Really Wows Without the Work
A honey-orange glaze brushed on at the end makes these chops extra-irresistible
This Citrus Pork Chops with Couscous recipe is sure to become your new main to cook on the grill. Bone-in pork chops are marinated before they’re grilled until the outside is fully brown and the inside is hardly pink. A honey-orange glaze brushed on at the end, which makes these chops extra-irresistible. Once grilled, the meat is served over a vibrant couscous mixture that contains the grain, yellow bell peppers, scallions and orange zest. This dish is packed with flavor and heartiness, a winning combo for dinner dishes.
Although this recipe uses bone-in pork chops for maximum juiciness, you can use boneless meat instead. Just be sure to keep an eye on the chops as they’ll cook quicker and are more prone to drying out. Give us your thoughts on this delicious recipe in the comments below!
Hungry for more pork chop recipes? Try these Grilled Pork Chops with Corn Salsa or Italian Pan-Seared Pork.
Yields
Total Time
Prep Time
Ingredients
- 1/3 cup olive oil
- 1/3 cup + 1 Tbs. orange juice
- 2 Tbs. Dijon mustard
- 2 Tbs. chopped fresh cilantro
- 1 clove garlic, minced
- 1 tsp. grated orange zest
- 1/2 tsp. salt
- 4 (1” thick) pork loin rib chops, about 3 lbs.
- 1 tsp. smoked paprika
- 1 cup couscous
- 1 small yellow pepper, diced
- 2 scallions, chopped
- 2 Tbs. honey
Instructions
• In medium bowl, whisk together olive oil, 1/3 cup orange juice, mustard, cilantro, garlic, 3/4 tsp. orange zest and 1/4 tsp. salt. Transfer pork chops to large plastic food storage bag; pour marinade over. Seal bag. Chill 2 hrs., turning bag several times to evenly distribute marinade.
• Prepare grill for medium direct-heat cooking. Remove chops from marinade; discard remaining marinade. Using paper towels, pat chops dry. Combine smoked paprika and remaining 1/4 tsp. salt; rub all over both sides of chops. Let stand at room temperature 30 min.
• Prepare couscous according to package directions. Stir in yellow pepper, scallions and remaining orange zest; cover.
• In bowl, mix honey and remaining orange juice. Grill chops, flipping once, until slightly pink near bones, 8–10 min. per side, brushing with honey mixture during last 2 min. of cooking time. Serve with couscous.
Nutrition
- Fat: 28 gram
- Saturated Fat: 8 gram
- Protein: 47 gram
- Carbohydrate: 45 gram
- Fiber: 3 gram
- Cholesterol: 111 mg
- Sugar: 10 gram
- Sodium: 350 mg
