• In a shallow baking dish or plate, mix together the ¼ cup bread crumbs, 1 teaspoon garlic powder, 1 teaspoon paprika, ⅓ cup grated parmesan cheese, and a pinch of salt and pepper.
• Using tongs, dip 4 boneless pork chops in the mixture (making sure it sticks) on both sides.
• Heat 2 tablespoons olive oil in a large skillet, over medium-high heat then transfer the pork chops to the skillet searing for 3 minutes on each side until they’re golden brown.
• Transfer pork chops to a sheet tray or baking dish (making sure to leave 1 inch around each chop) and cook according to thickness. For crispier pork chops, bake on a wire rack nestled inside a sheet tray.
• Add 1 bunch broccolini to the other side of the sheet tray and drizzle with olive oil and season with salt and pepper.
• Bake at 400°F for 12 minutes or until the internal temperature reaches 145°F.
• In the meantime, melt 2 tablespoons butter in the skillet then add 2 cloves minced garlic (or frozen cubes) and cook until fragrant, about 1 minute. Add 1 cup couscous and toss to coat with the garlic butter.
• Add 1 cup chicken broth and bring to a simmer. Turn off the heat, cover and let sit for 5 minutes before fluffing with a fork.
• Finish by seasoning the couscous with the lemon zest, juice and parsley and another pinch of salt and pepper, if needed.
• Remove the pork chops and broccolini from the oven and finish by squeezing fresh lemon on top of the broccolini.
• Serve with the couscous on bottom, the pork chops on top and the broccolini alongside.

SERVING SUGGESTIONS

• Serve with my favorite green salad and Betsy’s Famous Dinner Rolls or my 5 Ingredient Garlic Bread.

SWAP SUGGESTIONS

• Protein: Pork chops can be swapped for chicken cutlets.
• Vegetarian: Pork chops can be swapped for cauliflower steaks.
• Couscous: Traditional couscous can be swapped for orzo, rice, or farro (following package directions to cook accordingly stirring in lemon and parsley afterwards.

WEEKEND PREP / MAKE AHEAD

• Make the breadcrumb mixture (parmesan, breadcrumbs, paprika, and garlic powder) in advance and store in an airtight container.