Tomato Braised Pork Chops with Couscous

I have nothing witty to say today, sorry.  Todd came home late from work, and I need to go study for an OB/GYN test in the morning.  :-)

Tomato Braised Pork Chops with Couscous
I made this one up myself based on what I had in the pantry.

Ingredients:

• Tastefully Simple Seasoned Salt
• 4 medium pork chops, all visible fat removed
• extra virgin olive oil 
• 1 can (15 oz.) diced tomatoes
• 1 can (15 oz.) great northern beans, drained (I would have used garbanzo beans but didn't have any on hand)
• 1 can (15 oz.) artichoke hearts, drained and chopped
• a few pinches dried rosemary
• a few pinches dried thyme
• 1 cup whole wheat couscous, uncooked

Directions:

• Sprinkle both sides of pork chops with the Seasoned Salt.
• In a large skillet on high heat, drizzle a couple tablespoons of olive oil and sear the pork chops on both sides.  Turn the heat down to medium-low.
• Add the diced tomatoes, beans, artichokes, rosemary and thyme.  Season with some more salt if needed.
• Cover the skillet and let braise for 45 minutes to an hour.
• Remove the pork chops onto a cutting board and dice into bite-size pieces.
• Meanwhile, add 1 cup whole wheat couscous to the skillet and mix to incorporate it into the tomato mixture.
• Return the diced pork to the skillet, cover and turn off the heat.  Let sit for about 10 minutes until the couscous is nice and fluffy and has absorbed most of the sauce.

If you want, you could keep the pork chops whole and serve them atop the bed of couscous.  I like to dice them up because it's easier to box up for lunch the next day.