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1
In a pot on medium heat , saute onions and garlic until onions become translucent, about 4 minutes.
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2
In a small pot bring chicken stock to a boil.
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3
Remove from heat.
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4
Add couscous, lemon zest, juice, salt, parsley to onion, garlic mix.
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5
Add boiling chicken broth, cover and remove from heat.
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6
Couscous takes 5 minutes sitting covered in pan to cook and absorb liquid.
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7
Take a grill pan, I use a cast iron, brush with oil and heat it up on medium heat.
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8
For best grilling results, let pork chops come to room temperature, pat off any liquid with paper towel, then season both sides with salt and pepper to your liking.
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9
I did a simple seasoning to let pork flavor shine and enjoy the flavors of the couscous.
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10
In hot grill pan, place chops on their sides, grilling for 3 minutes on each side.
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11
After sides are grilled, place chop flat on grill and grill for 3 minutes each side.
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12
Then turn chops to grill across the lines of grill plate, this gives you a cross hatch grill pattern.
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13
Plus chops are so thick they need the extra cooking time.
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14
Take chops off grill and let rest 5 minutes.
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15
Meanwhile, take a fork and fluff up the couscous as it clumps when absorbing liquid.
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16
Plate chops, couscous and sprinkle crumbled feta on top.
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17
Recipe by taylor68too.
