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