Cajun Pork With Couscous Recipes

SKINNY CAJUN PORK WITH FRESH PEPPER COUSCOUS

Steps:

• Sprinkle all sides of pork chops with Cajun seasoning. Coat peppers with nonstick cooking spray; set aside.
• For a charcoal grill, place pork chops, sweet pepper quarters, and poblano pepper quarters on the rack directly over medium coals. Grill, uncovered, for 7 to 9 minutes or until chops are slightly pink in centers (160°F) and peppers are crisp-tender, turning once halfway through grilling. Add jalapeño pepper halves to the grill for the last 2 to 3 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops, sweet pepper quarters, and poblano pepper quarters on grill rack over heat. Cover and grill as above, adding jalapeño pepper halves to grill as above.)
• Meanwhile, in a medium saucepan, bring chicken broth to boiling; add couscous. Remove from heat. Cover and let stand for 5 minutes. Slice sweet pepper and poblano pepper quarters into bite-size strips. Finely chop jalapeño pepper halves. Stir peppers and almonds into couscous. Serve couscous mixture with pork chops.

CAJUN ROASTED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
• Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.
• Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.

GRANDMA EDNA'S CAJUN PORK

Steps:

• Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce., Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender., Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.

COURTNEY'S CAJUN COUSCOUS WITH A KICK!

Steps:

• Combine chicken broth, olive oil, cajun seasoning, and salt in a small saucepan. Bring to just a boil.
• Remove saucepan from heat and add cous cous. Cover and let stand for 5 minutes.
• Fluff with a fork and enjoy!