Ingredients
- 1 x Ainsley Harriott Spice Sensation Cous Cous
- 100g (4oz) ready-to-eat apricots, finely chopped
- 5ml (1 tsp) chopped fresh rosemary
- 4 spring onions, finely chopped
- 1 garlic clove, crushed
- 1 tbsp Dijon mustard
- 4 x 100g (4oz each) boneless loin pork chops
- 15ml (1 tbsp) fresh lemon juice
- 15ml (1 tbsp) clear honey
- salt and freshly ground black pepper
- steamed sugar snap peas to serve
Method
STEP 1
Mix together the apricots, rosemary, spring onions, garlic, Dijon and seasoning in a small bowl.
STEP 2
Make a slit in the side of each pork chop and carefully continue to cut through to make a pocket. Fill with the apricot mixture.
STEP 3
Mix the lemon juice and honey and brush all over the chops.
STEP 4
To cook the pork: Preheat the grill to medium. Grill for approximately 5 minutes on each side or until tender and cooked through.
STEP 5
Meanwhile, make Ainsley Harriott Spice Sensation Cous Cous according to the directions provided on the sachet.
STEP 6
Arrange the pork chops with the Ainsley Harriott Spice Sensation Cous Cous and some sugar snap peas.
Use a skinless chicken fillet instead of a pork chop
