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