Makes:1 pork chop and about 3/4 cup couscous mixture each
Start to Finish:20 mins
Greek Seasoned Pork with Lemon Couscous
In a large saucepan heat 2 teaspoons of the oil over medium heat. Add eggplant and red onion; cook about 5 minutes or until vegetables are tender, stirring occasionally.
Meanwhile, trim fat from chops. Sprinkle chops with Greek seasoning. In a large skillet heat the remaining 2 teaspoons oil over medium-high heat. Add chops; reduce heat to medium. Cook for 5 to 6 minutes or until just pink in center (145 degrees F), turning once. Remove from heat; let stand for 3 minutes.
Add broth and dried tomatoes to eggplant mixture. Bring to boiling. Stir in couscous, lemon peel, lemon juice, roasted garlic, and salt; remove from heat. Let stand, covered, for 5 minutes. Stir in spinach. Divide couscous mixture among serving plates. Top with chops.