Mediterranean Lemon-Garlic Pork Chops with Couscous and Asparagus

Wash 1/2 lb fresh asparagus and trim the woody ends by snapping off the bottom inch. Peel and mince 2 cloves of garlic. Halve 1 lemon.

In a small saucepan, bring 1/2 cup chicken broth to a boil. Once boiling, stir in 1/2 cup dry couscous, cover with a lid, and immediately remove from heat. Let it sit for 5 minutes to steam.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the trimmed asparagus, season with a pinch of salt and pepper, and sauté for 4 minutes until tender-crisp. Remove asparagus from the skillet and set aside on a plate.

Pat 2 pork chops dry with a paper towel. Season both sides with 1 tsp dried oregano, salt, and pepper.

In the same skillet, add another 1 tbsp olive oil over medium-high heat. Place the pork chops in the pan and sear for 4-5 minutes per side until the internal temperature reaches 145°F.

During the last 30 seconds of cooking, add 2 cloves of minced garlic to the skillet, stirring constantly to prevent burning. Squeeze the juice of 1/2 lemon into the pan to deglaze, scraping up any browned bits.

Fluff the steamed couscous with a fork. Plate the couscous and asparagus alongside the pork chops, drizzling the remaining lemon-garlic pan juices over the meat and vegetables. Serve with the remaining lemon half cut into wedges.