I have such an easy weeknight meal for you today! This takes less than 30 minutes and it’s on your table and it is so flavorful! Turmeric spiced pork cutlets with the most delicious scallion lime couscous. Yay!
NOW. If you want the deepest, porkiest flavor, you can use bone-in pork chops (buy 4 for 4 servings), and they will need to cook longer; about 5 minutes per side for medium/medium-well. I wanted quick and easy, no muss, no fuss for this weeknight delight, so boneless cutlets it is! I actually purchased pork chops, split them, and lightly pounded to about 1/3 inch thickness. Stores typically sell cutlets though, so purchase whatever looks good to you and lines up with your effort level for that particular day. I know how it is: sometimes, even the thought of dicing an onion sends me running from the kitchen and out for takeout. Other times, I could spend 5 hours in the kitchen. It’s all about balance, people.
Back to the pork chops. The glaze is the real star of the show here – thick, rich and full of umami, thanks to the fish, oyster sauces and the tomato paste. So many people shy away from fish sauce, but I find it essential! It gives dishes a depth of flavor that is not at all fishy; think of it like worcestershire or even soy sauce – flavor boosters! And it goes perfectly with the scallion and lime couscous. For a low/no carb meal, switch out the whole wheat couscous for quinoa or even riced cauliflower – yum!
turmeric spiced pork chops with scallion lime couscous.
adapted from Cooking Light.
1 pound boneless pork chop cutlets (about 8 cutlets)
1 large garlic clove, halved
1/2 teaspoon turmeric
3 tablespoons grapeseed oil, divided
1 tablespoon fish sauce
2 teaspoons oyster sauce
1 teaspoon tomato paste
1 bunch green onions
1 cup whole wheat couscous (dry)
1 cup water
1 teaspoon olive oil (optional)
zest of one lime
1 lime, cut into wedges
1/2 teaspoon sea salt, divided
1/2 teaspoon black pepper, divided
Heat a cast iron grill pan over medium high heat (or preheat grill). Pat pork cutlets dry and rub with the garlic clove half. Season evenly with 1/4 teaspoon of sea salt, pepper and 1/2 teaspoon turmeric.
In a small bowl, whisk together 2 tablespoons olive oil, oyster sauce, fish sauce, and tomato paste. Baste each pork cutlet on first side, basting the side facing up once you place it on the grill pan (brush an additional coat if you have marinade leftover).
Pour remaining tablespoon of oil onto grill pan, and cook (in batches if necessary), grilling for 2-3 minutes per side until desired doneness. Remove and keep warm.
In a saucier, heat cup of water until boiling, add the dry couscous, remaining 1/4 teaspoon sea salt and pepper, lime zest and sliced scallions (and teaspoon oil if desired). Stir quickly and cover, removing from heat. Let stand for 5-6 minutes, remove lid and fluff with a fork.
Serve the pork cutlets alongside the couscous with a lime wedge, squeezing the lime over the couscous. Serves 4.
*Please use organic ingredients wherever possible*