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Greek Seasoned Pork with Lemon Couscous


  • 4 teaspoons olive oil

  • 1 ½ cups coarsely chopped, unpeeled eggplant

  • ½ cup chopped red onion (1 medium)

  • 4 0.5 inchs boneless pork loin chops

  • 1 teaspoon Greek seasoning

  • 1 ¼ cups reduced-sodium chicken broth

  • ¼ cup oil-packed dried tomatoes, drained and chopped

  • ¾ cup whole wheat couscous

  • 1 teaspoon finely shredded lemon peel

  • 1 tablespoon lemon juice 

  • ½ teaspoon bottled minced roasted garlic

  • ¼ teaspoon salt

  • 1 cup coarsely chopped fresh spinach

In a large saucepan heat 2 teaspoons of the oil over medium heat. Add eggplant and red onion; cook about 5 minutes or until vegetables are tender, stirring occasionally. 


Meanwhile, trim fat from chops. Sprinkle chops with Greek seasoning. In a large skillet heat the remaining 2 teaspoons oil over medium-high heat. Add chops; reduce heat to medium. Cook for 5 to 6 minutes or until just pink in center (145°F), turning once. Remove from heat; let stand for 3 minutes. 

Add broth and dried tomatoes to eggplant mixture. Bring to boiling. Stir in couscous, lemon peel, lemon juice, roasted garlic, and salt; remove from heat. Let stand, covered, for 5 minutes. Stir in spinach. Divide couscous mixture among serving plates. Top with chops.

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