Pork Chops with Pineapple Gravy and Mexican Couscous

Ingredients

• Four 4-ounce boneless pork chops, about 1/2-inch thick
• Kosher salt and freshly ground black pepper
• 5 cloves garlic, finely minced
• 2 tablespoons plus 1 teaspoon olive oil
• 2 teaspoons finely chopped rosemary, from 1 sprig
• 2 teaspoons finely minced thyme leaves, from 1 large sprig
• 1 cup pineapple juice
• 1/3 cup dry white wine
• 1 pound fresh pearl onions, peeled, or frozen, thawed and drained
• 1 tablespoon unsalted butter, softened
• 1 tablespoon all-purpose flour
• Mexican Couscous, recipe follows
• 1 tablespoon unsalted butter
• 1 cup dried couscous
• 2 tablespoons finely chopped fresh cilantro
• 1/4 cup pine nuts, toasted
• 1 jalapeno pepper, stemmed, seeded, deveined, and finely chopped
• Kosher salt

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