1. Meat cut across the grain into plates of a thickness of 1.5 cm to Rinse, just dry with a paper towel, lightly beat off on each side (better to do this through a plastic bag).

2. In a saucepan, boil water. As a side dish, I chose the Jasmine rice from the Mistral. I love this sort of, it is very tasty and very quickly prepared. Well, in my opinion, suitable as a side dish to meat and fish. Drop into boiling water, bags of rice, boil for 15 minutes. Remove with a fork to drain excess fluid, open the bag and spread the rice on a plate.

3. In a bowl, mix dry (!) cous cous and spices. Spices can be any of your choice. I took a pinch of mixed spices, lemon pepper, dried peppermint and dried Basil. Add salt and stir.

4. Roll in this mixture all of the pork chops with two sides, trying to keep the couscous is evenly covered the entire steak. Mix with the cous-cous should be occasionally stirred, so that all the salt and the spices settled on the bottom of the bowl.

5. The pan pour oil. Put chops on well-heated pan and fry over medium heat for 3-4 minutes on each side under the hood (!). If the meat gives a little juice, add a couple of tablespoons of water at the beginning of the cooking to couscous has become soft. When you turn to the other side again to add a couple of tablespoons of water. Be sure to fry the meat under the lid and allow the couscous has absorbed moisture and was not dry. Remove the pan from the heat and allow the meat to stand, covered for a couple of minutes.