The time has come to say farewell to Summer.  As Fall finds its way to the South, Beachboy and I are quickly slipping in a few Summer favorite on the fleeting warm nights.

This Summer, we developed a new favorite meal: Greek Pork Chops and Summer Couscous.  They aren’t as authentic as the food at the Greek gryo restaurant down the street from Beachboy’s office, but what man can resist meat straight from the grill? 

As Beachboy cooks, his Wal-Mart grill becomes this. 

I like to make fresh hummus for us to snack on while the meat grills. Here is a great recipe and demonstration for hummus.

This one keep you walking light on your active summer nights or a pleasantly warm Fall evening.





Greek Pork Cutlets Recipe



  • 4 thin-cut boneless pork chops
  • 1 small onion, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh parsley
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1/4-1/2 c. Extra Virgin Olive Oil



  • 1 small tomato, seeded and chopped
  • 2/3 cup  plain yogurt
  • 1/2 cup chopped seeded cucumber
  • 1 tablespoon finely chopped onion
  • 1/2 teaspoon lemon juice (or more, if desired)
  • 1/2-3/4 tsp minced garlic 
  • Dash of salt and pepper


In a large  plastic bag or shallow dish, combine the oil, onion, lemon juice, parsley, garlic, thyme and pepper.  Add pork, seal bag, and turn to coat. Refrigerate over night or for several hours.

In a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving. Serves: 4


 Summer Couscous


  • 2 medium carrots, diced 
  • 1/2 cup diced celery
  • 1 medium onion, diced
  • 1/4 cup julienned sweet yellow pepper
  • 1/4 cup julienned sweet red pepper
  • 2 tablespoons extra virgina olive oil
  • 1 medium zucchini, diced
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 1 clove garlic, minced
  • 1/8 teaspoon pepper
  • 1/4 tsp. thyme
  • Salt, to taste
  • Hot Pepper Sauce, to taste
  • 1 cup uncooked couscous
  • 1-1/2 cups chicken broth


In a large skillet, saute the carrots, celery, onion, garlic and peppers in oil for 5-6 minutes or until crisp-tender. If desired, add kosher salt to the veggies while they cook.  Add the seasonings and remaining veggies; mix well. Stir in the couscous. Add broth and bring to a boil. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork and serve immediately. Yield: 4 servings.

Drain pork and discard marinade. Place on a preheated grill. Cook until juice run clear, turning only once.

Serve warm with chilled cucumber sauce. 

(Recipes adapted from Taste of Home)