I saw this recipe on a magazine I subscribe to, and thought it looked like a delicious combination of flavors… It was! The tanginess from the strawberries, mixed with the sugar and the chiles gives these pork chops a really different taste than what we are used to. I thought they were very good and my husband really enjoyed them.
This is a quick meal to prepare and you will not sacrifice in flavor or presentation with it.
Chile Dusted Pork Chops with Strawberries
Adapted from chefs Chefs Vinny Dotolo & Jon Shook
1 tablespoon Cobán chile powder*
1 teaspoon chile powder
1 teaspoon kosher salt
4 bone-in pork chops (8 oz each)
1 pint fresh strawberries, hulled and halved
2 teaspoons fresh lemon juice
¼ cup sugar
½ teaspoons all-purpose flour
1 cup couscous
1 teaspoon salt
½ teaspoon freshly ground black pepper
- Combine chile powders and kosher salt in a bowl; rub onto both sides of chops. Set aside.
- Bring strawberries, lemon juice, 2 tbsp water, sugar and flour to a boil in a small saucepan over medium-high heat.
- Reduce heat to medium-low and simmer, stirring every few minutes, until juice thickens, 12 to 15 minutes. Cover; set aside.
- Cook couscous as directed on package, adding salt and pepper to taste. Cover; set aside.
- Heat a grill pan over high heat. Cook chops until a meat thermometer reads 165°, 5 to 7 minutes on each side.
- Divide couscous among 4 plates. Place 1 chop on top of couscous; drizzle with pan juices. Top with berries.
- Cobán Chile is a guatemalan chili pepper, it can be substituted with chipotle, cayenne or pepper flakes.
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