Pork Chops in a Cranberry-Pear Sauce

Ingredients

• 30 ml (2 tbsp) canola oil (divided: 15 ml [1 tbsp] + 15 ml [1 tbsp])
• 4 pork loin chops (about 500 g/1lb)
  Or skinless and deboned chicken thighs, cut into strips
• Salt and pepper to taste
• 1 small yellow onion, peeled and chopped
• 80 ml (1/3 cup) brown sugar
• 1 ml (¼ tsp) ground cinnamon
• 1 ripe pear, peeled and diced
• 250 ml (1 cup) frozen cranberries
• 500 ml (2 cups) chicken broth (divided: 250 ml [1 cup] + 250 ml [1 cup])
• 250 ml (1 cup) dry couscous

Preparation

1. In a large frying pan, heat 15 ml (1 tbsp) of oil over medium-high heat, add the pork chops and cook for 4 minutes on one side. Add salt and pepper and cook for 4 minutes on the other side.
2. Remove the pork chops and transfer to a plate. Cover with aluminum foil and set aside.
3. In the same pan, add 15 ml (1 tbsp) oil and cook the onion for 2 minutes over medium heat.
4. Add brown sugar, cinnamon, salt, pepper, pear, cranberries and 250 ml (1 cup) of chicken broth. Mix.
5. Bring to a boil, then reduce heat to low and simmer for about 8 minutes.
6. Meanwhile, in a small pot, bring to a boil over high heat 250 ml (1 cup) of chicken broth. Remove from heat, add the couscous, cover and let stand for about 5 minutes.
7. Once the sauce has simmered for 8 minutes, remove the pork chops from the aluminum foil and serve them on top of the couscous with a little cranberry-pear sauce.