Maple-Harissa Pork Chops with Roasted Broccoli & Pearl Couscous

Maple-Harissa Pork Chops

with Roasted Broccoli & Pearl Couscous

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Seared pork chops get a vibrant lift from our sweet and smoky sauce—simply made by cooking maple syrup and harissa paste together in the pan of flavorful pork fond. They’re the perfect accompaniment to our wholesome sides of earthy beets and tender pearl couscous mixed with roasted broccoli, the tangy purée of preserved lemons, and more.

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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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tips & techniques
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the pork:
2 Cook the pork:

While the broccoli roasts, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and let rest at least 5 minutes.  

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pork cooks, thinly slice the scallions, separating the white bottoms and hollow green tops. On a paper towel-lined cutting board, medium dice the beets.

Cook & finish the couscous:
4 Cook & finish the couscous:

While the pork continues to cook, add the couscous to the pot of boiling water. Cook 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the roasted broccoli, sliced white bottoms of the scallions, lemon purée, cheese (crumbing before adding), and a drizzle of olive oil. Season with salt and pepper; stir to combine.

Dress the beets:
5 Dress the beets:

While the couscous cooks, in a medium bowl, combine the labneh or crème fraîche, vinegar, and 1 tablespoon of olive oil. Add the diced beets and half the sliced green tops of the scallions. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

Make the sauce & serve your dish:
6 Make the sauce & serve your dish:

While the pork rests, to the pan of reserved fond, add the maple syrup, harissa paste, and 2 tablespoons of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Serve the cooked pork with the finished couscous and dressed beets. Top the pork with the sauce. Garnish with the remaining sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Cook the pork:

While the broccoli roasts, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and let rest at least 5 minutes.  

Cook the pork:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pork cooks, thinly slice the scallions, separating the white bottoms and hollow green tops. On a paper towel-lined cutting board, medium dice the beets.

4 Cook & finish the couscous:

While the pork continues to cook, add the couscous to the pot of boiling water. Cook 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the roasted broccoli, sliced white bottoms of the scallions, lemon purée, cheese (crumbing before adding), and a drizzle of olive oil. Season with salt and pepper; stir to combine.

Cook & finish the couscous:
Dress the beets:
5 Dress the beets:

While the couscous cooks, in a medium bowl, combine the labneh or crème fraîche, vinegar, and 1 tablespoon of olive oil. Add the diced beets and half the sliced green tops of the scallions. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

6 Make the sauce & serve your dish:

While the pork rests, to the pan of reserved fond, add the maple syrup, harissa paste, and 2 tablespoons of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Serve the cooked pork with the finished couscous and dressed beets. Top the pork with the sauce. Garnish with the remaining sliced green tops of the scallions. Enjoy! 

Make the sauce & serve your dish:
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