Ingredients
1 package plain Israeli couscous
16 oz. fresh peas
kosher salt
Freshly ground black pepper
2 c. mixed dry spinach and arugula
2 cloves garlic, chopped
1/2 c. Chopped red onion
1/2 tsp. crushed red pepper flakes
1 tsp. lemon zest
1 tsp. lemon juice
1/2 c. plus 1 tsp. extra-virgin olive oil, divided, plus more for drizzling
4 bone-in pork chops, 1" thick
1/4 c. fresh chopped parsley
Preparation
Step 1In a medium pot, prepare couscous according to package instructions. Add fresh peas for the last 2 minutes of cooking time. Season with salt and pepper and stir, then turn off heat and cover to keep warm. Step 2Meanwhile, in the bowl of a food processor add greens, garlic, onion, salt, red pepper flakes, lemon zest and juice, and 1/2 cup olive oil. Pulse until finely chopped (sauce should have some texture), scraping sides of bowl with a rubber spatula as needed. Set aside in a small bowl.Step 3Preheat a large cast-iron pan over high heat. Pat each pork chop dry with a paper towel and season generously with salt and pepper on both sides. Add remaining teaspoon olive oil to the pan, then add two pork chops. Sear on high for 5 minutes on each side. Remove the pork chops to rest; cook remaining pork chops.Step 4Serve pork chops with spoonful of chimichurri and a side of peas and couscous. Drizzle with olive oil and garnish with parsley.
