Pork Chops with Pineapple Gravy and Mexican Couscous

  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. 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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