Skillet Pork Chops and Arugula Parmesan Couscous

Author A Pleasant Little Kitchen | December 18, 2023

Servings 4

Author note: The cook time for this recipe is for a thick boneless pork chop. If you are using thin pork chops reduce the cook time. If the couscous gets dry while cooking, add additional chicken stock.

4 thick boneless pork chops

2 teaspoons kosher salt, divided 

1 tablespoon extra-virgin olive oil (or the oil from the sun dried tomato jar)

3 tablespoons unsalted butter, divided

1/2 cup yellow onion, diced

3 cups low-sodium chicken stock

1/4 cup balsamic vinegar

1/4 teaspoon red pepper flakes (optional)

1/2 cup chopped sundried tomatoes

1 1/2 cup pearl couscous

1/4 heavy cream

1/2 cup parmesan, freshly grated

3 cups arugula, rough chopped

fresh basil, chopped (optional topping)

juice of half lemon, to top (optional)

Before cooking, season the pork chops. Evenly distribute, onto both sides of the pork, 1 tablespoon of oil (or oil from the sun dried tomato jar), 1 teaspoon of kosher salt and pepper to taste. 

Heat a cast iron skillet over medium-high heat for 2 minutes. Once the skillet is hot, add 2 tablespoon butter.

Place the pork chops into the skillet. Brown for 1 minute per side. Remove the pork chops from the heat and cover.

Remove the skillet from the heat and add the onions. Lower the heat to medium. Cook the onions off the heat for 2-3 minutes, stir occasionally. Place back onto the burner.

Deglaze the pan with the chicken stock and balsamic vinegar. Scrape up any bits stuck to the pan.

Add the remaining 1 teaspoon salt, optional red pepper flakes, sundried tomatoes and couscous. Stir and cover with foil. Simmer for 10 to 12 minutes.

Add pork chops into the skillet (if the liquid is reduced, add a splash or two more of the chicken stock). Simmer for another 10 minutes, or until the pork has reached 145 degrees internal temperature and the couscous is cooked all the way.

Remove the pork and cover. Reduce the heat to low. Add 1 tablespoon of butter and stir until it’s melted and incorporated into the couscous. Stir in the cream, parmesan, arugula, basil (optional) and fresh lemon juice (optional). Stir once more to combine. Serve the pork chops and couscous together.

Topics: A Pleasant Little Kitchen