Photo from A Slo Life
Photo from A Slo Life


This is a recipe from Rachel Ray that I modified.  You can watch her prepare it online.  I like to chop my onions really thin and I use less sugar.  I often use fresh blueberries (sometimes pre-frozen).  I like my blueberry compote to be really thick so I simmer it for a long time. I zest the lemon with a peeler to get more of it off and I use it in the Couscous and on top of the Compote.  I also like to serve this meal with a side of Green Beans.

Brush Bone-in Pork Chops with 2 Tbsp EVOO – season with Salt and Pepper. 

Store in plastic bag or bin in Fridge for a few hours

Prep: Chop Onion, Zest/Peel Lemon, Squeeze Lemon Juice, Pick Thyme & Parsley from Garden


1 small Red Onion


Cook over medium-low heat until softened

around 5 min.

1 PINT Blueberries (2 cups)

2 tsp. Natural Sugar

1 Lemon Squeezed (Juice)

2 Springs Fresh Thyme

½ Tsp. Pepper

Add to Onion Mix. & simmer until blueberries release their juice & compote thickens. Remove Thyme when done.

Save Lemon Zest for Couscous & Top of meal

Grill Pork Chops

8 minutes per side – 145 degrees


1 ¼ Cups of Water

½ Tsp. Salt

1 Tsp. EVOO

1 Cup Couscous

Bring water, salt to Boil


Add Couscous & EVOO


Cover & Simmer for 8-10 Minutes
(stir occasionally)

Put into Bowl – Fluff with Fork & add more EVOO (to your liking)

Add Chopped Parsley & some Lemon Zest


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