Ras el Hanout Nagano Pork Chops
with Orange Pan Sauce & Cherry-Herb Couscous
Cooking time
30 minutes
Servings
2/4
Calories
910 /serving
This glamorous North African spread basks in the glory of fresh orange, dried cherries and a bouquet of green herbs. Bone-in chops are dusted with red ras el hanout, a regional treasure, and set off with zesty couscous, spice-roasted carrots and a sherry vinegar-tinged pan sauce.
We will send you:
- 2 Bone-in Nagano pork chops (raised by Canadian farmers)
- 14g Herb medley (parsley, mint, cilantro)
- 400g Multicoloured Nantes carrots
- 1 Orange
- 1 Shallot (or onion)
- 12g Chicken demi-glace
- 25g Dried cherries
- 30ml Sherry vinegar
- 100g Couscous
- 8g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cardamom, cinnamon, black pepper, fennel seeds, nutmeg, dill seeds, allspice, caraway, galangal, cloves, mace, rose petals, lavender, bay leaves, saffron)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Zester
2 or 4 tbsp Butter
Total Fat
32 g
Saturated Fat
13 g
Sodium
760 mg
Total Carb
82 g
Sugars
29 g
Protein
71 g
Fibre
11 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Halve the carrots lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil, ½ the ras el hanout and S&P.
- Roast, flipping halfway, 18 to 22 min., until tender.
Mise en place
- Meanwhile, zest and juice the orange.
- Halve, peel and mince the shallot.
- Pick the mint leaves off the stems; roughly chop the leaves. Roughly chop the parsley and cilantro leaves and stems. Combine the herbs in a bowl.
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
Cook the pork
- Pat the pork dry; rub with the remaining ras el hanout, a drizzle of oil and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, partially covered, 4 to 6 min. per side, until browned and cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Cook the couscous
- Meanwhile, roughly chop the cherries.
- In a large bowl, combine the couscous, ½ the cherries and the boiling water. Cover and let sit for 5 min.
- Fluff the couscous.
- Add ½ the herbs and ½ the orange zest; stir well.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium.
- Add the shallot and sauté, 30 sec. to 1 min., until fragrant.
- Add the vinegar and cook, scraping up any browned bits, 1 to 2 min., until slightly reduced.
- Add the orange juice, demi-glace, remaining cherries and ¼ cup water (double for 4 portions).
- Simmer, 1 to 2 min., until the sauce slightly thickens; season with S&P.
- Off the heat, add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the couscous between your plates.
- Top with the pork and carrots.
- Spoon the sauce over.
- Garnish with the remaining herbs and orange zest. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
