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.
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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.
Preheat the oven to 350 degrees F (180 degrees C). Lightly oil a roasting pan or large baking dish.
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.
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.
500.41 calories; 28.65 g protein; 46.59 g carbohydrates; 2.84 g dietary-fiber; 25.14 g sugars; 23.09 g fat; 9.68 g saturated-fat; 85.46 mg cholesterol; 328.8 IU vitamin-a-iu; 13 mg niacin-equivalents; 0.67 mg vitamin-b6; 3.24 mg vitamin-c; 16.99 mcg folate; 42.06 mg calcium; 2.26 mg iron; 64.07 mg magnesium; 533.36 mg potassium; 151.07 mg sodium; 0.85 mg thiamin; 207.84 calories-from-fat; 36 percent-of-calories-from-carbs; 40 percent-of-calories-from-fat; 22 percent-of-calories-from-protein; 17 percent-of-calories-from-sat-fat
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 pinenuts and added some dried cranberries. I thought it was pretty good. I didn't add more couscous on top because I think it looks nicer with just the preserves. If I make again I'll smooth out the preserves with a little OJ. Another thing I better mention is that the recipe suggests to use a small dish but when I did that about halfway through the cooking time they were swimming in pork fat (yuck)... I had to transfer them out so the couscous wouldn't soak it up!
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 delicious!
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!! The couscous was great the next day as a side item for lunch.
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's birthday) I doubled the couscous stuffing. I ended up with enough to almost cover the chops. It worked just fine. The chops were moist and we had plenty of the stuffing to have as a side. This recipe is definately a keeper!