Brown Sugar-Glazed Pork Chops

🥘 Ingredients

• Dijon mustard
  4 tsp
• boneless pork chops
  24 oz
• brown sugar
  2 tbsp
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• couscous
  1 c
• garlic herb butter
  4 tbsp
• lemon
  2 unit
• pepper
• salt
• vegetable oil
  2 tsp
• zucchini
  2 unit

1. 

   1

   Preheat oven to 425 degrees. Wash and dry all produce. Trim and halve zucchini lengthwise, then slice into thin half-moons. Zest and quarter lemon . In a small bowl, combine brown sugar , chicken stock concentrate , Dijon mustard , and 2 TBSP water (3 TBSP for 4 servings). Set aside.

   zucchini: 2 unit, lemon: 2 unit, brown sugar: 2 tbsp, chicken stock concentrate: 2 unit, Dijon mustard: 4 tsp
2. 

   2

   Melt half the garlic herb butter (reserve the rest) in a small pot over medium-high heat. Add couscous and as much lemon zest as you like. Cook, stirring, until lightly toasted, ⏱️ 1 minute . Stir in ¾ cup water (1½ cups for 4 servings) and a large pinch of salt . Bring to a boil, then cover, remove from heat, and set aside.

   garlic herb butter: 4 tbsp, couscous: 1 c, salt
3. 

   3

   Toss zucchini on a baking sheet with a drizzle of vegetable oil and a large pinch of salt and pepper . Roast on top rack, flipping halfway through, until browned and tender, ⏱️ 18 minutes .

   vegetable oil: 2 tsp, pepper
4. 

   4

   Meanwhile, pat boneless pork chops dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork chops and cook until browned and cooked through, ⏱️ 5 minutes per side. Remove from pan and set aside.

   boneless pork chops: 24 oz
5. 

   5

   Add the brown sugar mixture to the same pan over medium heat. Bring to a simmer and cook until slightly thickened, ⏱️ 1 minute . Reduce heat to low and stir in butter until melted. Add pork chops and turn to coat in glaze. Turn off heat.

   butter: 2 tbsp
6. 

   6

   Fluff couscous with a fork; stir in remaining garlic herb butter and a large squeeze of lemon juice. Season generously with salt and pepper. Divide couscous between plates, top with pork chops, and serve zucchini to the side. Drizzle pork with remaining glaze. Serve with remaining lemon wedges.