Couscous-Stuffed Pork Chops

Name: Couscous-Stuffed Pork Chops
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 5 Tbsps butter, divided; 118 milliliters currants; 177 milliliters dry couscous; 2 cloves garlic, minced; 0 teaspoons ground cinnamon; 355 milliliters reduced-sodium chicken broth, divided; 1 small onion, finely chopped; 118 milliliters orange marmalade; 118 milliliters pine nuts; 6 boneless pork loin chops, butterflied; 6 servings salt and freshly ground black pepper

Couscous-Stuffed Pork Chops

Couscous-Stuffed Pork Chops requires roughly 1 hour and 20 minutes from start to finish. One portion of this dish contains roughly 35g of protein, 27g of fat, and a total of 566 calories. This recipe serves 6. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of butter, pork loin chops, couscous, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. If you like this recipe, you might also like recipes such as Pork Chops with Cherry Couscous, Pork Chops with Pineapple Gravy and Mexican Couscous, and Moroccan-Spiced Pork Chops and Fruity Couscous.

Instructions

Combine 1 1/4 cups chicken broth and 2 tablespoons butter in a saucepan. (Set aside remaining chicken broth.) Bring to a boil over medium heat. Stir in couscous, cover, and remove from heat.

Ingredients you will need

Chicken Broth

Couscous

Butter

Equipment you will use

Sauce Pan

Let stand until liquid is absorbed, about 10 minutes. Fluff couscous with a fork.

Ingredients you will need

Couscous

In a frying pan over medium heat, melt the remaining 3 tablespoons butter. Cook onion and garlic in butter until tender, about 5 minutes.

Ingredients you will need

Butter

Garlic

Onion

Equipment you will use

Frying Pan

Remove pan from heat, and stir in currants, pine nuts, cooked couscous, and cinnamon. Season to taste with salt and pepper. Toss the mixture with as much of the reserved chicken stock as needed to hold together slightly.

Ingredients you will need

Cooked Couscous

Salt And Pepper

Chicken Stock

Pine Nuts

Cinnamon

Currants

Equipment you will use

Frying Pan

Preheat the oven to 350 degrees F (180 degrees C). Lightly oil a roasting pan or large baking dish.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Pan

Oven

Reserve about 1/3 cup stuffing to sprinkle over the chops. Stuff each chop generously with stuffing, and insert toothpicks to keep the chops closed.

Ingredients you will need

Stuffing

Equipment you will use

Toothpicks

Place the pork chops in an oiled roasting pan just large enough to hold them comfortably, and coat each generously with the marmalade.

Ingredients you will need

Pork Chops

Marmalade

Equipment you will use

Roasting Pan

Sprinkle with the reserved stuffing, and press stuffing lightly into the marmalade so that it will stick to the chops.

Ingredients you will need

Marmalade

Stuffing

Bake in the preheated oven until the chops are browned on the outside, but just slightly pink in the center, about 40 to 45 minutes.

Equipment you will use

Oven

Transfer the pork chops to warmed individual plates, remove the toothpicks, and serve hot.

Ingredients you will need

Pork Chops

Equipment you will use

Toothpicks

Equipment

Ingredients

Servings:

5Tbsps

butter, divided 118milliliters

currants 177milliliters

dry couscous 2cloves

garlic, minced 0teaspoons

ground cinnamon 355milliliters

reduced-sodium chicken broth, divided 1small

onion, finely chopped 118milliliters

orange marmalade 118milliliters

pine nuts 6

boneless pork loin chops, butterflied 6servings

salt and freshly ground black pepper

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are great choices for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.