4 servings kosher salt and pepper black freshly ground
2 tablespoons olive oil
0.3 cup pinenuts toasted
1 cup pineapple juice
16 ounce pork chops boneless
2 teaspoons rosemary finely chopped
2 teaspoons thyme leaves finely minced
1 tablespoon butter unsalted
1 tablespoon butter unsalted softened
Equipment
bowl
frying pan
sauce pan
whisk
slotted spoon
Directions
Watch how to make this recipe.
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.
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 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.
