Couscous and Cranberries

"Get in my Belly" Good Food

Ranch Pork Chops with Potatoes and Green Beans


6 (1-inch-thick) bone-in pork chops
¼ cup olive oil 1 (1-oz) pouch Ranch salad dressing mix
1 Tbsp bottled minced garlic
½ tsp salt
1 tsp pepper
1½ lb petite red potatoes, quartered
1 lb green beans, trimmed and cut into 1-inch pieces


Preheat oven to 400°.

Place pork chops on a foil-lined, greased baking sheet.

Whisk together oil, dressing mix, garlic, salt and pepper in a large bowl. Add potatoes and green bans, tossing to coat. Arrange vegetables around pork. Brush any remaining dressing mixture over pork chops.

Bake 20 to 25 minutes or until a thermometer inserted in thickest portion of pork registers 140°F.

Grilled Pork Chops with Summer Vegetables


4 bone-in pork chops
kosher salt
2 peppers (any color)
2 small zucchini
1 small eggplant
2 tbsp. olive oil
2 tbsp. store-bought pesto


Heat the grill to medium-high. Season the pork with 1/2 teaspoon each salt and pepper. Brush the peppers, zucchini, and eggplant with the oil. Grill the pork until just cooked through, 5 to 7 minutes per side. Grill the vegetables until just tender, 3 to 4 minutes per side.

Cut the grilled vegetables into 1 1/2-inch pieces and place in a large bowl. Add the pesto, 1/4 teaspoon salt, and 1/2 teaspoon pepper and toss to coat. Serve the pork with the ratatouille and additional pesto, if desired.

Creamy Pork Chops

Olive Oil
1/4 cup flour
1/2 teaspoon seasoning salt
4 boneless pork chops
1 can Cream of Mushroom soup
Handful of baby carrots

Heat oil in skillet.

Combine flour and seasoning salt in a Ziplock bag.  Place one chop at a time in bag and shake to coat.  After coated, place chops in oil and brown on both sides.

Pour soup over the top of the chops, top with carrots and salt and pepper to taste. Cover and simmer about 20 minutes until meat reaches 165 degrees F. and carrots are crisp tender.