I think I outdid myself. The menu: breaded pork chops, couscous and roasted vegetables.
Dinner tonight was incredibly simple and yet all the flavors together...man alive! Everything came out perfectly. The chops were tender and crispy, the couscous had a great garlicky-chickeny flavor and the roasted vegetables tasted like I had magnified their very essence. And I had dinner on the table in less than 20 minutes.
I roasted the vegetables - two yellow squash, one green and one red pepper, an eggplant, an onion and three tomatoes - on Sunday to save time. I just cut the vegetables into large bite-size pieces, tossed them with olive oil, salt, pepper and some herbes de Provence and roasted them at 475 degrees for about 20 minutes.
For the breaded pork chops I dipped the chops in beaten egg and then into Italian bread crumbs seasoned with shredded Pecorino Romano cheese. The chops then went into about a 1/2-inch of very hot vegetable oil so the breadcrumbs had a chance to get nice and golden brown. They cooked for about 5 minutes per side.
For the couscous I just brought one cup of chicken broth and one clove of minced garlic that I made into a paste with some salt to a boil, added one cup of couscous, turned off the heat and let it sit for 5 minutes. Fluff with a fork and bob's your uncle!