Pork Chops with Couscous, Butternut & Ricotta Spinach
Butternut and creamy ricotta spinach is always a winning combination. Add wholewheat couscous which is fat free, sugar free and rich in fibre for a healthy side, with lean pork chops as protein for a nutritious weekday meal!
200 g frozen spinach, thawed, well drained
80 g ricotta
1 tsp crushed garlic
2 tbsp cream/coconut cream
pinch of ground nutmeg
1 butternut, cut into chunks
1 cup wholewheat couscous
1 vegetable stock pot
4-6 pork chops
ground salt & black pepper
Preheat oven to 200 C.
Place butternut into a shallow oven dish lined with baking paper.
Drizzle with olive oil and season with half the garlic, salt and pepper.
Bake in the oven for 20-25 minutes or until tender.
Boil water in the kettle.
Place 1 cup dry couscous to a bowl, add 1 cup of boiling water and vegetable stock pot. Mix well to dissolve stock pot.
Add a dash of olive oil and cover with clingwrap. Leave to stand.
Rub pork chops with a drizzle of olive oil, season with salt & pepper.
Grill on a hot electric grill or grilling pan until nicely browned on both sides and cooked through. Remove from heat.
Meanwhile, mix together frozen spinach, ricotta, remaining garlic, cream and nutmeg.
Place into a small saucepan over medium heat and cook for about 10 minutes.
When couscous has absorbed all the moisture, remove cling wrap and fluff with a fork.