Pork Chops with Pineapple Gravy and Mexican Couscous
- Four 4-ounce boneless pork chops, about 1/2-inch thick
- Kosher salt and freshly ground black pepper
- 5 cloves garlic, finely minced
- 2 tablespoons plus 1 teaspoon olive oil
- 2 teaspoons finely chopped rosemary, from 1 sprig
- 2 teaspoons finely minced thyme leaves, from 1 large sprig
- 1 cup pineapple juice
- 1/3 cup dry white wine
- 1 pound fresh pearl onions, peeled, or frozen, thawed and drained
- 1 tablespoon unsalted butter, softened
- 1 tablespoon all-purpose flour
- Mexican Couscous, recipe follows
- Mexican Couscous:
- 1 tablespoon unsalted butter
- 1 cup dried couscous
- 2 tablespoons finely chopped fresh cilantro
- 1/4 cup pine nuts, toasted
- 1 jalapeno pepper, stemmed, seeded, deveined, and finely chopped
- Kosher salt
Generously sprinkle the pork chops on both sides with salt and pepper. In a medium bowl, stir together the garlic, 2 tablespoons of the olive oil, the rosemary and thyme until combined. Rub the mixture evenly on both sides of the pork chops and let stand for 5 minutes.
Heat the remaining 1 teaspoon oil in a large heavy skillet over medium-high heat. Sear the pork chops on each side until golden brown, about 4 minutes per side. Reduce the heat to medium, add the pineapple juice, wine and pearl onions. Cover and simmer until the pork chops are cooked through, about 8 minutes.
Using a slotted spoon, transfer the pork chops and onions to a serving platter and cover to keep warm. In a small bowl, mash the butter and flour together with a fork until it forms a paste; whisk the paste into the simmering liquid and cook for about 1 minute, until the sauce is thickened. Taste and adjust the seasoning with salt and pepper and drizzle it over the pork chops just before serving. Serve with Mexican Couscous.Mexican Couscous:
In a small saucepan, bring 1 cup water and the butter to a boil over medium-high heat. Add the couscous, swirl the pan to evenly incorporate it, remove from the heat, cover, and let stand for 5 minutes.
Add the cilantro, pine nuts and jalapenos to the couscous, and fluff it with a fork until evenly combined. Season with salt and transfer the couscous to a serving dish. Serve immediately.
Recipe courtesy of Emeril Lagasse