Name: Shawarma-Spiced Pork Chops with Couscous and Peas
Prep time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 unit Yellow Onion; 12 ounce Boneless Pork Chops; 1 tablespoon Shawarma Spice Blend; 1 unit Chicken Stock Concentrate; 0.5 cup Couscous; 2 clove Garlic; 1 unit Lemon; 1 unit Yogurt; 4 ounce Peas; 0.25 ounce Cilantro; unit Salt; unit Pepper; 2 teaspoon Olive Oil

Traditional shawarma is slow-cooked on a spit for hours, but we’re speeding things up without sacrificing flavor. In this recipe, pork chops are rubbed with a warm blend of cumin, coriander, and other spices, then seared until crusty and finished in the oven. The result is juicy, aromatic meat that pairs beautifully with a bed of fluffy couscous and sweet peas.

A quick yogurt sauce spiked with lemon and a hint of garlic ties everything together, while fresh cilantro adds a bright finish. This dish comes together in about 30 minutes, making it perfect for a busy weeknight when you crave something exotic and satisfying.

People Units

Ingredients

1 unit Yellow OnionView ingredient guide

12 ounce Boneless Pork ChopsView ingredient guide

1 tablespoon Shawarma Spice BlendView ingredient guide

1 unit Chicken Stock ConcentrateView ingredient guide

0.5 cup CouscousView ingredient guide

2 clove GarlicView ingredient guide

1 unit LemonView ingredient guide

1 unit YogurtView ingredient guide

4 ounce PeasView ingredient guide

0.25 ounce CilantroView ingredient guide

unit SaltView ingredient guide

unit PepperView ingredient guide

2 teaspoon Olive OilView ingredient guide

Instructions

Preheat oven to 450°F. Halve, peel, and dice the onion. Pick cilantro leaves from stems and roughly chop the leaves.
Heat a drizzle of olive oil in a small pot over medium-high heat. Add onion and cook until softened, 3–4 minutes. Stir in stock concentrate and ¾ cup water; bring to a boil. Add couscous, cover, and remove from heat. Let sit until ready to serve.
Heat a drizzle of olive oil in a large ovenproof skillet over high heat. Season pork chops all over with salt, pepper, and half the shawarma spice. Sear pork until browned but not cooked through, about 2 minutes per side. Transfer skillet to oven and roast until pork reaches desired doneness, 4–8 minutes.
Meanwhile, mince or grate ½ teaspoon garlic. Halve the lemon. In a small bowl, combine yogurt, remaining shawarma spice, a squeeze of lemon, and a pinch of garlic (to taste). Stir in 1 tablespoon water to thin to a saucy consistency. Season with salt and pepper.
When pork is done, remove from skillet and let rest 5 minutes. Place the same skillet over low heat. Add peas and toss until heated through, 1–2 minutes. Fluff couscous with a fork and stir into peas along with another squeeze of lemon. Season with salt and pepper.
Thinly slice pork. Serve over couscous and peas, dollop with yogurt sauce, and scatter with cilantro leaves.