Pork Chops with Pineapple Gravy and Mexican Couscous

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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