Pork Chops with Pineapple Gravy and Mexican Couscous

Total Time:
55 min
Prep:
30 min
Inactive:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


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    This recipe is featured in:

    The Kitchen