Pork CHops and Lamb chops

The pork chops were placed in a brine for a couple of days.  Then the lamb and pork chops were placed in a marinade consisting of olive oil, garlic, salt, pepper, thyme, oregano, and basil, and a tiny bit of fennel seed and red chili flakes, and a tad of rosemary.  They were left in a marinade for a couple of days, then grilled to perfection.  We served it with sliced tomatoes, roasted cauliflower, feta, olive oil and Isreali couscous.  To make the couscous we sauted some onion and squash until softened.  Add chopped garlic and the couscous.  Then add chicken broth and cook covered until tender.