Simple but tasty menu Couscous-Stuffed Pork Chops

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Couscous-Stuffed Pork Chops

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

Ingredients :

1 half cups reduced-sodium hen broth, divided
five tablespoons butter, divided
3/four cup dry couscous
1 small onion, finely chopped
2 cloves garlic, minced
half of cup currants
half cup pine nuts
1/eight teaspoon ground cinnamon
salt and freshly floor black pepper
6 boneless red meat loin chops, butterflied
half of cup orange marmalade

Instructions :

Prep : 35M	Cook : 6M	Ready in : 1H20M

Combine 1 1/4 cups chicken broth and 2 tablespoons butter in a saucepan. (Set aside last bird broth.) Bring to a boil over medium warmth. Stir in couscous, cover, and put off from warmth. Let stand until liquid is absorbed, about 10 mins. Fluff couscous with a fork.
In a frying pan over medium warmth, soften the closing 3 tablespoons butter. Cook onion and garlic in butter till gentle, about five minutes. Remove pan from warmth, and stir in currants, pine nuts, cooked couscous, and cinnamon. Season to flavor with salt and pepper. Toss the mixture with as tons of the reserved hen stock as needed to preserve together barely.
Preheat the oven to 350 levels F (one hundred eighty tiers C). Lightly oil a roasting pan or huge baking dish.
Reserve approximately 1/3 cup stuffing to sprinkle over the chops. Stuff each chop generously with stuffing, and insert toothpicks to hold the chops closed. Place the beef chops in an oiled roasting pan simply big enough to preserve them easily, and coat each generously with the marmalade. Sprinkle with the reserved stuffing, and press stuffing lightly into the marmalade so that you can keep on with the chops.
Bake in the preheated oven until the chops are browned at the outside, however just barely red within the middle, about forty to forty five mins. Transfer the red meat chops to warmed man or woman plates, get rid of the toothpicks, and serve warm.

Notes :

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