My husband and I don’t eat as much meat as we once did, but occasionally we like to have a traditional Sunday lunch. I have borrowed another recipe from my mom – crock-pot pork chops. Pork chops are a common entrée in the south (in the town where my sister now lives, you can even get a pork chop sandwich), and there are a variety of ways they can be fixed – baked, grilled, or even (gulp) fried. Most of these methods, however, can lead to a very tough, chewy pork chop rather quickly. And they take time. My favorite method is to just place the chops (actually, they aren’t really chops, they are the boneless thin pork medallions) in the crock pot and pour in a can of chicken broth. Cook on high for four hours. This is almost no work, but the pork comes out very tender (you can cut if with the side of your fork). For this meal, I paired the chops with green beans (just canned, seasoned with salt and pepper and some of the broth from the crock-pot). I also wanted something like stuffing, but decided to use couscous instead. With the whole-wheat version, it cooks up very quickly, and I seasoned it with salt and pepper and sage and some of the broth from the crock-pot.