Pork over Couscous with Pistachio-Lemon Vinaigrette

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup couscous uncooked
• 2 teaspoons dijon mustard 
• 3 tablespoons flat-leaf parsley fresh chopped
• 2 teaspoons garlic divided minced
• 1 pint grape tomatoes 
• 1.5 tablespoons juice of lemon fresh
• 2 teaspoons maple syrup 
• 0.3 cup olive oil extra-virgin divided
• 2 tablespoons parmigiano-reggiano cheese fresh grated
• 2 tablespoons pistachios finely
• 16 ounce center-cut loin pork chops boneless ( 1/)
• 0.8 teaspoon salt divided
• 1.5 cups water 
• 1 tablespoon balsamic vinegar white

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Combine 3 tablespoons olive oil, pistachios, and next 5 ingredients (through mustard) in a small bowl.
2. Add 1 teaspoon garlic and 1/8 teaspoon salt, stirring with a whisk.
3. Bring 1 1/2 cups water to a boil in a small saucepan.
4. Add 1/4 teaspoon salt and couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
5. Heat a large skillet over medium-high heat. Rub pork with remaining 1 teaspoon garlic.
6. Sprinkle with 1/4 teaspoon salt and pepper.
7. Add 2 teaspoons oil to pan; swirl to coat.
8. Add pork to pan; cook 3 minutes on each side or until done.
9. Remove pork from pan; keep warm. Reduce heat to medium-low.
10. Add remaining 1 teaspoon oil and tomatoes to pan; cook 5 minutes or until skins blister, shaking pan occasionally.
11. Sprinkle with remaining 1/8 teaspoon salt. Stir tomatoes and parsley into couscous; divide couscous mixture evenly among 4 plates. Top each serving with 1 pork chop and about 2 tablespoons vinaigrette.