Tonight we had a great meal. I bought two large pork chops at the farmer’s market this weekend. They were enough for all three of us – even with the bone in them. Paula found another recipe, Pork over in with Pistachio-Lemon SauceCooking Light (The April issue again…). This meal was great. While the couscous is cooking, you make a sauce for the pork chops. This sauce contains 1/4 cup of olive oil, 2 tablespoons of chopped pistachios, 2 tablespoons of grated Parmesan cheese, 2 teaspoons of Dijon mustard, 2 teaspoons of minced garlic and 1/8 teaspoon of salt. All of these ingredients are whisked together and set aside. Then the pork chops were trimmed and cooked in a skillet over high heat. It took about 5 minutes on each side. When the pork chops were cooked, I removed them from the heat and cut them up. While I was doing that, I added 1/2 pint of grape tomatoes to the pan, covered it and cooked the tomatoes until they burst. Then it was time to eat! The meat was served over the couscous and some of the sauce was added. The tomatoes were on the side and they added a great burst of fresh flavor to the dish. Everyone of us loved this meal and I saved it so that we might be able to enjoy it again in the future. Best of all, it only took about 30 minutes to prepare!