In a bowl, combine the oil, thyme, and lemon zest and juice. Add the meat, stir to coat, and marinate for 2 to 4 hours in the refrigerator.
In a saucepan, sauté the onion and garlic in the oil. Add the peas and cook for 2 minutes. Remove from the heat. Add the couscous and broth. Stir to combine. Cover and let stand for 5 minutes. Fluff the couscous with a fork. Add the mint and adjust the seasoning. Keep warm.
Lemon Mint Emulsion
In a small blender or with a whisk, emulsify all the ingredients. Season with salt and pepper.
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Drain the chops and dust them with flour. Dip in the beaten egg and then coat with pistachios. Season with salt and pepper.
In a large skillet, heat the oil. Add the chops and sear over high heat for 30 seconds on each side. Place on a baking sheet and finish cooking in the oven for 6 to 7 minutes for medium-rare doneness.
Just before serving, place the couscous in the centre of the plates. Place 3 chops on each plate and drizzle with the lemon and mint emulsion.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.