Instructions
Cook time: 16 minutes
Zest lemon then slice; bring ½ cup + 2 tbsp water to boil in small pot, add salt, 2 tsp of oil + stir in ½ cup of couscous; turn off heat, cover + rest 5 min; fluff with fork then toss with lemon zest, 4-6 tbsp cheese + salt/pep
Put chops in a zip-top bag + pound with a meat mallet or rolling pin to ¼ to ½-inch; season with salt/pep; heat 2 tsp oil in skillet over medium, add chops + cook 3-4 each side til cooked thru + internal temperature is 145°; remove from pan + reserve juices
Heat same skillet over medium + sear 4 lemon slices 1 min each side; add ¼ cup sliced olives, ¼ cup water + bring to a simmer; add chops back to pan + warm 1-2 min
