Mustard Sage Pork Chops With Israeli Couscous
Tender-crisp edamame adds a healthful twist to this wintery mushroom couscous. Mustard, chicken broth and sage come together with the pork chop pan juices to create a quick and tasty sauce. Serve...
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Cooking tools:
- Nonstick skillet
- Saucepan
- Stove
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
- Spatula
- Mixing bowl
Ingredients
- 1 1/2 cup (pearl) Israeli couscous
- 1 pkg (900 ml carton) sodium-reduced chicken broth
- 1 1/2 cup frozen shelled edamame
- 1/3 cup diced pancetta (about 75 g)
- 3 cloves garlic minced
- 12 oz cremini mushrooms quartered (about 3-1/2 cups)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 4 bone-in pork chops (about 1-3/4 lb/ 790 g total)
- 1/2 teaspoon cornstarch
- 4 teaspoons Dijon mustard
- 1 tablespoon chopped fresh sage
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