Pork chops with lemon-caper sauce

Last night I made pork chops with lemon-caper sauce. I first browned 1 inch thick center cut boneless pork chops that I seasoned with salt and pepper. Meanwhile, I brought a saucepot of water to a boil and blanched the trimmed green beans for just a minute or two. After draining the beans, I spread them out in a 9x13 pan and placed the browned pork chops on top. I then browned one sliced yellow onion and placed the onion on the pork chops. Over everything, I poured a mixture of lemon zest, fresh lemon juice, dry white wine, capers, and pepper. Then I covered the pan and placed it in a 350 degree oven for 30 minutes to finish cooking. While that baked, I diced 2 carrots and one red bell pepper and placed them in boiling chicken stock for a couple minutes until almost tender. Then I added couscous, covered the pan, and let it work its magic for 5 minutes. This gave me a little time to clean up the kitchen a bit and grab a large platter. When everything was finished I placed the couscous with carrots and red bell pepper in the middle of the platter. I arranged the pork chops in a row on top of the couscous and placed the green beans lengthwise in rows. I garnished with lemon and Italian parsley. The lemon, wine, and capers gave the pork chops tremendous flavour. This is a great dish for a weeknight, but is special enough for a Saturday night dinner party. And the bonus is it's healthy!