Chimichurri Ssamjang Pork Chop with Charred Corn and Tomato Couscous
This dish pairs boneless pork chop with couscous, chimichurri sauce and ssamjang. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
118g boneless pork chop286 kcal
7g olive oil62 kcal
48g couscous (dry)178 kcal
111g water0 kcal
17g chimichurri sauce20 kcal
8g ssamjang10 kcal
90g corn kernels (fresh or frozen)77 kcal
83g tomato, diced15 kcal
7g lime juice2 kcal
Cooking instructions
couscous (dry)water
Cook couscous: bring water to a boil, stir in couscous, cover, remove from heat, and rest 5 minutes. Fluff with a fork.
chimichurri saucessamjang
Stir ssamjang into chimichurri sauce to make a quick glaze/dressing.
boneless pork chopolive oil
Season pork with a pinch of salt. Heat a skillet over medium-high, add olive oil, and sear pork 3 to 4 minutes per side (until cooked through). Rest 5 minutes, then slice.
couscous (dry)corn kernels (fresh or frozen)tomato
In the same skillet, char corn kernels for 2 to 3 minutes. Toss with chopped tomato and the cooked couscous.
boneless pork chopcouscous (dry)chimichurri saucessamjangcorn kernels (fresh or frozen)tomato
Serve sliced pork over the corn-tomato couscous, spooning the ssamjang chimichurri over the top.
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