What's that smell?

I saw this recipe on another blog and thought it looked juicy and delicious. I found some boneless pork chops at the market for super cheap and knew it had to be kismet. I paired it with Parmesan-garlic couscous and mixed veggies with cheese. The teriyaki was a sweet and tangy blend of ginger, garlic, and soy sauce. Couscous has the texture of rice, but it is actually pasta. It is easy to use alongside any dish; with a few simple additions, it transforms to a side for any main dish. After I started dinner, I realized I had no vegetables in my crisper. Luckily, I keep the steamfresh frozen veggies in my freezer for lunches. I like to have fresh vegetables with dinners, but in pinch, they did the trick.

Parmesan-Garlic Couscous

• Couscous
• 1tbsp olive oil
• 1 clove garlic - minced
  
• 1/4c parmesan cheese - grated
  
• Salt
• Pepper

Cook couscous according to package directions. Once couscous absorbs water, add olive oil, garlic, cheese, salt, and pepper. Stir and fluff.

Teriyaki Pork Chops

• 1/2 cup soy sauce
• 2 tbsp honey
• 2 tsp sesame oil
• 3 scallions, diced
• 1 tbsp garlic, chopped finely
• 2 tsp fresh ginger, chopped finely
• Juice of one navel orange

Combine all ingredients in a large zip lock bag. Marinate for at least 1-24 hours prior to grilling. Let the meat sit at room temperature for 10 minutes prior to grilling. If you are using a grill pan (like I did) set both burners to medium. Grill for about 10 minutes per side (1 1/4 inch thick cut chops) until it reaches an internal temp of 155; then let it rest for 5 minutes before cutting.