Sunday, February 16, 2014

Pork Chops with Pineapple Gravy and Mexican Couscous

Olivia saw a recipe similar to this on the Food Network and made a couple of additions and substitutions to make it her own special meal.  There is nothing better than a good boneless pork chop cooked properly so that it is moist and tender.  My husband prefers them to steak any day.

The pork chops in this recipe are seasoned to perfection and the orange juice in the couscous coupled with the jalapeno pepper makes a great combo.  Try this soon to perk up your late winter-can't wait until spring menu.

Pork Chops with Pineapple Gravy 
and Mexican Couscous
Recipe courtesy of Marcela Valladolid


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 (or chopped onions)
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

1/3 cup orange juice
Kosher salt


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, orange juice, 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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