Ingredients

• 5 T EVOO - Extra Virgin Olive Oil
• 1 small red onion, thinly sliced
• 1 pt. blueberries
• 2 T sugar
• 1 lemon, zested and juiced
• 3 sprigs thyme
• Salt and pepper
• 4 bone-in, 1/2-inch-thick pork chops (7 oz. each)
• 1 box (10 oz.) couscous (1 1/2 cups)
• 2/3 cup flat-leaf parsley leaves, chopped

Directions

1. Preheat a grill. Meanwhile, in a medium skillet, heat 1 tbsp. EVOO over medium-low heat; add the onion and cook until softened, about 5 minutes. Stir in the blueberries, sugar, lemon juice, thyme sprigs and 1/2 tsp. pepper. Simmer until the blueberries have released their juices and the compote has thickened, about 5 minutes. Discard the thyme sprigs and keep the sauce warm.

2. Brush the pork chops with 2 tbsp. EVOO and season with salt and pepper. Grill, turning once, for 8 to 10 minutes for medium; remove from the grill and let stand.

3. Meanwhile, in a small saucepan, prepare the couscous according to package directions. Fluff with a fork, then stir in the parsley, lemon zest and remaining 2 tbsp. EVOO. Season with salt and pepper. Spoon the couscous onto plates. Add the chops and any juices and spoon the berry compote on top.

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