Brown Sugar-Glazed Pork Chops

Melt half the garlic herb butter (you’ll use the rest later) in a small pot over medium-high heat. Add couscous and as much lemon zest as you like. Cook, stirring, until couscous is lightly toasted, about 1 minute. Stir in ¾ cup water (1½ cups for 4 servings) and a large pinch of salt. Bring to a boil, then cover, remove from heat, and set aside.

Toss zucchini on a baking sheet with a drizzle of oil and a large pinch of salt and pepper. Roast on top rack, flipping halfway through, until browned and tender, 15-20 minutes.

Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. Season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Remove from pan and set aside.

Add brown sugar mixture to same pan over medium heat. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Reduce heat to low and stir in 1 TBSP plain butter (2 TBSP for 4 servings) until melted. Add pork and turn to coat in glaze. Turn off heat.