Couscous-Stuffed Pork Chops

Couscous-Stuffed Pork Chops

13
Byakuya 0

"Pork loin chops are stuffed with a mixture of couscous, currants, and pine nuts, then coated in marmalade, and baked."
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Ingredients

1 h 20 m servings 500 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Preheat the oven to 350 degrees F (180 degrees C). Lightly oil a roasting pan or large baking dish.
  4. 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.
  5. 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.

Reviews

13
  1. 15 Ratings

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Most helpful positive review

I made a couple of small changes. Used Pine nut flavored couscous in place of pine nuts & regular couscous, water in place of chicken broth, & dried cranberries in place of currents. It was deli...

Most helpful critical review

This was pretty good! The stuffing mixture got pretty mushy for me, while the pork was a little tough. Any ideas on how to make sure the meat stays more moist?

This was pretty good! The stuffing mixture got pretty mushy for me, while the pork was a little tough. Any ideas on how to make sure the meat stays more moist?

My husband liked these, but we had mixed reviews with everyone else... I followed the recipe except that I used apricot preserves in place of the marmalade... I used boxed couscous with pinenut...

I made a couple of small changes. Used Pine nut flavored couscous in place of pine nuts & regular couscous, water in place of chicken broth, & dried cranberries in place of currents. It was deli...

This is fantastix! I didn't have currants or craisins, so i chopped up homemade cinnamon pears and some sesame seeds (no pine nuts, either). Everybody loved this, definitely a keeper!

This was an easy recipe to follow and gave the right suggestions. I did change up the recipe by using dried apricots (no currants) and roasted slivered almonds (no pine nuts). Very yummy!! Th...

This first time I made this recipe, I had to make one change. I substituted dried cranberries (craisins) for the currants (I don't use them.) It was GREAT! The second time I made it (for my Dad'...

This was wonderful and easy to make

it was alright but won't make again.

I served it to relatives in town, and it was the first time I made it. It was very tasty and a great alternative to chops that are always full of stuffing.