Lemon Pork Chops with Tomato & Olive Couscous

Last night, J was in full swing on making soup for her employees. Somehow I managed to squeeze in and fix dinner. I adapted a WW recipe for veal chops with couscous to fit my ethical code about veal and my personal dislike of regular couscous. Then, I added an adapted version of a Martha Stewart recipe for rosemary lentils and a spring mix salad with glazed walnuts, dried cranberries and citrus poppyseed dressing.

Lemon Pork Chops with Tomato & Olive Couscous

2 tsp. olive oil

1 chopped tomato

1 minced shallot

1 c. Israeli "couscous"

5 oil-cured kalamata olives, pitted and chopped

1-2 tbsp. chopped parsley

2 tsp. oregano

2 tsp. lemon zest

1 minced clove garlic

1/2 tsp. salt

1/2 tsp. pepper

6 thin pork chops, trimmed of all visible fat

Spray broiler pan with cooking spray. Preheat broiler. Heat 1 tsp. oil in small skillet. Cook tomato and shallot until soft, about 4 minutes. Add olives and heat through. Cook Israeli "couscous" according to package directions. Stir in tomato mixture. Mix 1 tsp. olive oil, parsley, oregano, lemon zest, garlic, salt and pepper together. Blot pork chops dry & rub with herb mixture. Broil 5" from heat 4-5 minutes per side, until cooked through. Serve with "couscous." Serves 3-6.

Rosemary Lentils

1 c. dried French green lentils

2 finely-chopped shallots

1 crushed clove garlic

1 sprig fresh rosemary

1 bay leaf

1 generous tsp. coarse salt (I used grey sea salt)

2 tsp. red wine vinegar (more or less, to taste)

2 tsp. olive oil

Freshly ground pepper

Put everything up to the salt in a pan. Cover with cold water by 2 inches. Bring to a boil. Reduce heat, partially cover and simmering, stirring occasionally, until tender, about 20 minutes. Drain, discarding rosemary and bay leaf. Stir in salt, vinegar, oil and pepper. Serves 4.