Chimichurri Pork Chops with Couscous

In a medium pot, prepare couscous according to package instructions. Add fresh peas for last 2 minutes of cooking time. Season with salt and pepper and stir. Turn off heat and cover to keep warm. Meanwhile, in the bowl of a food processor add greens, garlic, onion, 1/2 teaspoon salt, red pepper flakes, lemon zest, lemon juice, and 1/2 cup olive oil. Pulse until finely chopped (sauce should have some texture). Scrape side of bowl with a rubber spatula as needed. Set aside in a small bowl. Preheat a large cast iron pan over high heat. Pat each pork chop dry with a paper towel and season generously with salt and pepper on both sides. Add 1 teaspoon olive oil to the pan and add two pork chops. Sear on high for 5 minutes on each side. Remove the pork chops to rest; cook remaining pork chops. Serve pork chops with spoonful of chimichurri and side of peas and couscous. Drizzle with olive oil and garnish with fresh parsley.