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.
Let stand until liquid is absorbed, about 10 minutes. Fluff couscous with a fork.
In a frying pan over medium heat, melt the remaining 3 tablespoons butter. Cook onion and garlic in butter until tender, about 5 minutes.
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.
Preheat the oven to 350 degrees F (180 degrees C). Lightly oil a roasting pan or large baking dish.
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.
Place the pork chops in an oiled roasting pan just large enough to hold them comfortably, and coat each generously with the marmalade.
Sprinkle with the reserved stuffing, and press stuffing lightly into the marmalade so that it will stick to the chops.
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.
Transfer the pork chops to warmed individual plates, remove the toothpicks, and serve hot.
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.
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Chardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.