Directions

PREP 🥒

1. Let the pork chops rest on a paper towel-lined plate at room temp to temper.

2. Mince one garlic clove.
3. Add the couscous to a saucepot with a teaspoon of the olive oil. Toast over medium heat until fragrant, then add two cups of vegetable stock, the minced garlic, and a pinch of saffron. Bring to a simmer, then cover and allow to simmer until the couscous is fully cooked and the liquid has evaporated, about 10-15 minutes.
4. Clean and halve the brussels sprouts.
5. Cube the apple. Chop the dates and almonds. Segment the orange. Chiffonade the mint.

6. Whisk together the vinaigrette: Brown Butter Truffle Honey, turmeric & cinnamon, remaining olive oil, and one lemon’s zest and juice. Any juice left over from segmenting the orange can also be added. Season with S&P Seasoning to taste.

7. Gather your basting kit: 2 tablespoons butter, marjoram, rosemary and one clove of garlic (hulk smashed).

HOW TO COOK 🍳

1. Heat a cast iron or saute pan on high, then add half of the canola oil. Once hot, add the brussels sprouts, cut side down. Season with S&P Seasoning and hard sear until charred.

2. Transfer to a cooling rack or paper towel-lined plate.
3. Wipe the pan out with a paper towel and return to high heat. Add the remaining canola oil.

4. Season the pork chops with S&P Seasoning

5. Sear, flipping every 30 seconds, for a little less than 4 minutes total (2 minutes per side). Turn the heat to low and add your basting kit. Baste for 30-45 seconds. Boom.
6. Transfer to a cooling rack to rest.
7. While the pork rests, in a medium bowl, combine the cooked couscous, apple, dates, almonds, half the mint, and the citrus segments. Add the vinaigrette to taste.
8. Dress the brussels sprouts in a bowl with your second lemon’s zest, the juice and the Moroccan Spice Mix. Toss well.
9. Plate, garnish with the remaining mint, and serve it up hot!