Glazed Pork Chops With Couscous Salad - cooking recipe

Ingredients

1/2 cup cranberry chutney
2 tsp Dijon mustard
1 tsp smoked sweet paprika
1/4 tsp ground chipotle chili pepper
1/4 cup orange juice
2 1/2 lbs center cut bone-in pork chops (about 3 - 3 1/2 inches thick)
None None Couscous Salad
12 oz couscous
1 (15 oz) can chicken broth
3 None bell peppers
1/4 cup olive oil
1 tsp lime zest
3 tbsp lime juice
1 tsp chopped garlic
1 tsp honey
1/2 cup chopped scallions
1/2 cup fresh chopped parsley
1/2 cup golden raisins
None None scallions, chilies and fresh parsley, to garnish

Preparation

In a food processor, puree cranberry chutney, mustard, spices and orange juice. Brush 1/2 over pork chops then grill over medium-high heat until internal temperature reaches 160\u00b0F, or until cooked to your liking. Reserve remaining glaze.
Meanwhile, for the couscous salad, cook couscous in chicken broth according to package instructions. Let cool.
Lightly oil peppers and grill for 1 min per side, or until slightly softened. Let cool then deseed and dice. Whisk together olive oil, lime zest, lime juice, garlic and honey. Toss with couscous, peppers, scallion, parsley and golden raisins. Season.
Brush pork with remaining glaze. Serve with couscous salad and garnish with scallions, chilies and fresh parsley.