Pan Fried Pork Chops with Preserved Lemon

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Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 4


  • 1 lb
    Good Nature® Thin Cut Pork Loin Chops
  • 3 tbsp
    olive oil, divided
  • 1 cup
    israeli couscous
  • 1 cup
    vegetable or chicken broth
  • 1 pint
    cherry tomatoes, halved
  • 4
    scallions, thinly sliced
  • 1 ½ tsp
    kosher salt, divided
  • ¾ tsp
    fresh ground black pepper, divided
  • ½ tbsp
    preserved lemon rind, finely chopped or regular lemon zest, finely grated
  • ½ tsp

Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add couscous and cook, stirring frequently until golden brown, about 5 minutes. Add the broth and bring to a simmer. Reduce heat to low, cover and cook until broth is almost all absorbed, about 7 minutes. Dump the couscous into a large bowl and stir in the tomatoes and scallions. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Heat remaining oil in a large heavy skillet over medium-high heat. Pat the chops dry and season with remaining salt and pepper. Add the chops and lemon and cook until browned, about 2 minutes on each side. Remove the chops and pour the oil and lemon from the pan into the couscous and toss.

To serve, divide couscous between plates and top with a chop. Sprinkle with za’atar and serve.

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