Crispy Sage Pork Cutlets with Couscous, Peas, Figs, and Pistachios

When sage is fried in butter, it changes from a rough, sometimes overpowering herb into a sophisticated, hard-to-define kind of delicious. I love how the sage’s flavor infuses the butter in the pan, which is then used to fry up the pork chops so that sage flavor and aroma perfumes the pork cutlets as well. The peas, figs, and pistachios flavor the couscous with sweetness, crunch, and color. What more could you ask from dinner?