SUCCULENT PORK CHOPS, COUSCOUS & ROAST MIXED VEGGIES...

I have come to know for a fact that what scares a lot of people from cooking is big language used in books and on tv and i'm here to tell you that cooking is easy. Not saying it 'cos i have a passion for it, i'm saying it because i'm a genuinely lazy person and for me i'd rather cook than do dishes, iron clothes or even make a bed!

Get the "hard" part out of the way first and its just you dropping things in a pot at intervals. The hard part of course is prepping and now you can get food stuff almost all prepped in the stores, i mean i saw chopped onions for crying out loud.

This is an example of a scary easy meal! The only work i had to do was chop the veggies, true story.

1kg Pork Loin Chops

2 Cups of Couscous

1 Cup White Wine

A few Sprigs of Fresh Thyme

Salt and Black Pepper

Pork Seasoning

1 Tablespoon Garlic Powder

2 Tablespoons Brown Sugar

A Dash of Vinegar

2 Tablespoons Olive Oil

Onions, Aubergine, Red and Green bell Peppers, Tomatoes (all chopped roughly or torn into pieces, you can add any veg of your choice except efo, ugwu and co, this is not that kinda em...recipe)

Mix all your spices together with brown sugar and vinegar (brown sugar will caramelize on the surface of your pork, glazing it nicely and giving a subtle sweet taste cos of the molasses in it. Vinegar helps to cut the fat and bring a subtle tang). Use it to coat your pork and give it a good massage. Pop it into the fridge for a minimum of 1 hour.

Pre-heat your oven.

Start with pouring hot water over your couscous till its covers it and comes up about half and inch. Cover for 10 minutes. By this time the couscous would have soaked up all the water, fluff it up with a fork and set aside.

Add veggies into a dry pan, season with salt and pepper and put on the heat for about 5 minutes till it gives off its excess liquid content but is not cooked. 

Transfer veggies to a baking pan to cover the surface.

Bring out pork and place over the veggies. Throw in fresh thyme. Pour in white wine over the meat (not directly into the pan), drizzle with olive oil then pop into the oven  to grill for 30 minutes, 15 minutes on each side. Grill, not bake. Check your oven settings.

All of the juices from the pork will drip down onto your veggies, filling them with all that goodness. We don't want soggy veggies that's why we dehydrated them a bit plus the dry heat almost burning the veggies releases great aroma and flavour from them.

Serve with Couscous and spoon on the run off sauce from the baking pan.

Now how hard was that?

Winner winner, pork chops dinner!