1 1/4 cups plus 3Tablespoons chicken stock or broth
5 Tablespoons unsalted butter
3/4 cups couscous
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cut dried currants
1/2 cup pine nuts
1/8 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
6 1" thick pork loin chops, butterflied, or pocketed.
Orange marmalade for coating
Brine pork chops for at least 4hours.
To make stuffing, combine the 1 1/4 cups chicken stock and 2 tablespoons of the butter in a 10" dutch oven.Bring to a boil over 10-12 charcoals. Stir in couscous. Remove form heat, cover, and let stand for 5 minutes. Uncover couscous and fluff with a fork. Place in a bowl and set aside. In same 10", over 10-12 charcoals, melt the remaining 3 tablespoons of butter. Add onion garlic and saute until tender, about 5 minutes. Remove from heat and stir in the currants, pine nuts, couscous, cinnamon, salt and pepper. Toss the mixture with as much of the 3 tablespoons of chicken stock as needed to hold it together. Preheat a 14" oven to 350 f. with 10 charcoal on the bottom and 18 on top. Stuff each chop generously with stuffing and insert toothpicks to hold chops closed. Reserve 1/3 to 1/2 cup of the stuffing to sprinkle over the chops. Coat the pork chops with the generously with the marmalade. Sprinkle with the reserved stuffing and press it lightly onto the marmalade so it will stick to chops. Place in preheated 14" oven . Roast until the chops are browned on the outside, but just light pink in the center, 40 45 minutes. Serve pork chops with roasted vegetables, remove toothpicks, serve.