Couscous-Stuffed Pork Chops

Couscous-Stuffed Pork Chops

Byakuya 0

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

Ingredients 1 h 20 m {{adjustedServings}} servings 500 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
  3. Preheat the oven to 350 degrees F (180 degrees C). Lightly oil a roasting pan or large baking dish.
  4. 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.
  5. 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.
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Reviews 13

  1. 15 Ratings


This was pretty good! The stuffing mixture got pretty mushy for me, while the pork was a little tough. Any ideas on how to make sure the meat stays more moist?


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!