Brown Sugar Glazed Pork Chops with Garlic Herb Couscous and Roasted Zucchini

Forget everything you think you know about pork chop dinners. These juicy chops are coated in an irresistible sweet-and-savory glaze made with brown sugar and Dijon mustard, creating a flavor that’s so good you might just want to lick the plate. The brown sugar adds a hint of sweetness while the Dijon balances it with a tangy kick.

To round out the meal, we’re serving tender roasted zucchini and fluffy garlic herb couscous on the side. It’s a complete, satisfying dinner that comes together quickly and easily. Get ready for a flavor explosion!

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce Boneless Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Trim and halve zucchini lengthwise, then slice into thin half-moons. Zest and quarter lemon. In a small bowl, combine brown sugar, stock concentrate, mustard and 2 tablespoons water (3 tablespoons for 4 servings). Set aside.
2. Melt half the garlic herb butter (you’ll use the rest later) in a small pot over medium-high heat. Add couscous and as much lemon zest as you like. Cook, stirring, until couscous is lightly toasted, about 1 minute. Stir in ¾ cup water (1½ cups for 4 servings) and a large pinch of salt. Bring to a boil, then cover, remove from heat and set aside.
3. Toss zucchini on a baking sheet with a drizzle of oil and a large pinch of salt and pepper. Roast on top rack, flipping halfway through, until browned and tender, 15-20 minutes.
4. Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. Season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Remove from pan and set aside.
5. Add brown sugar mixture to same pan over medium heat. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Reduce heat to low and stir in 1 tablespoon plain butter (2 tablespoons for 4 servings) until melted. Add pork and turn to coat in glaze. Turn off heat.
6. Fluff couscous with a fork; stir in remaining garlic herb butter and a large squeeze of lemon juice. Season generously with salt and pepper. Divide couscous between plates and top with pork. Serve zucchini to the side. Drizzle pork with remaining glaze. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use bone-in pork chops instead of boneless?

Yes, bone-in chops work well too. Adjust cooking time as needed; they may take a few minutes longer to cook through.

Can I substitute the couscous with another grain?

Absolutely! Quinoa, rice or orzo would all be great substitutes. Adjust cooking time and liquid according to the grain’s package instructions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.