Recipe courtesy of Marcela Valladolid

Pork Chops with Pineapple Gravy and Mexican Couscous

Name: Pork Chops with Pineapple Gravy and Mexican Couscous
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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; 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

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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

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Watch how to make this recipe.

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.