Satay Pork Chop with Greek Salad & Chickpea Couscous Recipe

I love making chicken chops and pork chops for dinner because they are inexpensive and really easy to make. The only thing that we need to give a little more thought is to vary the gravy or sauce that goes on top the meat so we don’t eat the same every time which can get pretty boring.

This satay pork chop recipe may look lengthy because of the various steps involved to prepare the 3 components of this dish but they are not too difficult to make. It is satay sauce made easy by using peanut butter and simple cous cous with just ready-to-eat garbanzo beans and raisins. Enjoy this fusion dish!

Satay Pork Chop Recipe

Satay Pork Chop with Greek Salad & Chickpea Cous Cous Recipe

Ingredients (serves 2)
2 bone-in pork chops, 200g each

1 tbsp olive oil
1 tsp paprika
salt & freshly ground black pepper

Satay sauce:
4 tbsp crunchy peanut butter
3 tbsp evaporated milk
2 tbsp sweet chilli sauce
1/4 cup water

1. Rub the marinate on both sides of the pork chops. Chill in fridge for at least 4 hours before cooking.
2. Preheat oven to 180 deg C on Grill with fan. Line a baking tray with aluminium foil.
3. Transfer the pork chops to the baking tray and bake for 25-30 minutes, flipping over mid-way.
4. To prepare the satay sauce, add peanut butter, evaporated milk and sweet chilli sauce in a saucepan, stir over low heat and add water till the sauce reaches your desired consistency.

For the greek salad,

1 small cucumber, cut into bite size pieces
1 red bell pepper, cut into thin strips
1 small red onion, sliced
200g cherry tomatoes, halved
100g feta cheese, crumbled
2 tbsp cider vinegar
juice of 1/2 lemon
3 tbsp olive oil

1. To make the dressing, mix cider vinegar, lemon juice and olive oil in a bowl.
2. Place the vegetables in a large mixing bowl, pour in the dressing and toss thoroughly.
3. Sprinkle feta cheese over the salad before serving.

For the cous cous,

200g couscous
250ml hot water
400g canned chickpeas
60g raisins
zest and juice of 1 lemon
1/2 tsp paprika
1 tsp ground cumin
salt and pepper to taste

1. Place couscous in a large bowl and pour the hot water to cover. Let stand for 2-3 minutes or till water has been completely absorbed. Then fluff up the couscous with a fork.
2. Mix in the chickpeas, raisins, lemon juice, paprika and cumin. Season with salt and pepper.

If you’re making this for a weekday dinner, you can save time by preparing the salad the night before and marinate the pork chops beforehand so you just need to pop the chops into the oven later on and cook the couscous.

The satay sauce is thick, sweet and salty and goes really well with the pork chops and cous cous. This same sauce can be used with chicken satay or kebabs too. Bon appetit!

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