Pork Chops With Waldorf Couscous - cooking recipe

Ingredients

1 1/3 cups couscous
2 tbsp butter
2 tsp caraway seeds
1/2 cup coarsely chopped walnuts
1 small red onion, cut into thin wedges
1 medium red-skinned apple, cored and finely chopped
4 None pork chops (7 oz each)
2/3 cup store-bought honey and mustard salad dressing
None None Cooked green beans, to serve

Preparation

Place the couscous in a large heatproof bowl. Stir in 1 cup boiling water. Cover with plastic wrap and set aside for 5 mins or until the liquid is absorbed. Using a fork, fluff and separate the grains.
Melt the butter in a large skillet on medium-high heat. Add half the caraway seeds and the walnuts and cook, stirring, for 1 min or until the nuts are toasted. Add the onion and apple and cook, stirring, for 3-5 mins or until slightly soft. Remove from the heat. Add the couscous to the apple mixture, tossing to combine.
Wipe the pan clean. Spray the pan with no stick cooking spray. Heat on medium heat. Sprinkle the pork with remaining caraway seeds. Add to the pan and cook for 2-3 mins each side or until browned and cooked through. Spoon the couscous onto serving plates. Top with pork. Drizzle with dressing. Serve with green beans.