Catch the FSU reference? One of my favorite meals growing up was my mom’s pork chops. If you haven’t figured it out yet, I come from a very strong southern background where my mom used butter and salt as main ingredients. On the flip side, I’ve recently jumped on the couscous bandwagon, after all those small grains are delicious and it makes me feel trendy. That is why I decided to combine two totally awesome meals into one, a southern and trendy meal.
4 pork chops (thick cut)
2 whole tomatoes
- Preheat oven to 350 degrees
- Add salt and pepper to both sides of the pork chop
- Cook pork chops in oven for 30 minutes
- After taking the pork chops out of the oven, add butter to large skillet (don’t forget, there is no measurement for butter, just throw it all in there)
- Place all 4 pieces of pork chop into skillet and cover for 10 minutes on medium heat for a golden brown finish
- In a separate pan, sauté fresh spinach and 2 diced tomatoes
- Bring water to a boil
- Add couscous to water and cover for 10 minutes
- Remove from heat and let stand for 2-3 minutes to ensure that all water has been absorbed
Once all ingredients are ready, it’s time to plate! I used to throw all ingredients on the plate (or directly in my mouth) and never cared about how it looked. I’ve found it more exciting to take a few extra minutes to focus on presentation. Dinner should be an experience, even at home!