Pork Chop and Couscous Skillet

Name: Pork Chop and Couscous Skillet
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 chops (6 oz each) (900 g) bone-in pork chops, about 1 inch thick, patted dry with paper towels; 2 tbsp (30 ml) extra-virgin olive oil; kosher salt, to taste (about 1 tsp total for seasoning the pork and adjusting at the end); freshly ground black pepper, to taste (about ½ tsp total for seasoning the pork and adjusting at the end); 1 medium onion (6 oz) (170 g) yellow onion, diced into ½-inch pieces; 2 cloves (6 g) garlic cloves, minced; 1 large pepper (8 oz) (225 g) red bell pepper, diced into ½-inch pieces, seeds and white ribs removed; 1 large pepper (8 oz) (225 g) yellow bell pepper, diced into ½-inch pieces, seeds and white ribs removed; 2 cups (480 ml) low-sodium chicken broth; 1 cup (180 g) pearl couscous; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional); ½ lemon (50 g) lemon, cut into wedges for serving (optional)

From the MyKitchenBank Kitchen

A vibrant one-pan dinner where seared pork chops nestle into fluffy pearl couscous and tender vegetables, all infused with savory broth. This stovetop skillet comes together in about an hour with minimal cleanup.

Prep: 15 min
Cook: 11 min
Wait: 24 min
Total: 50 min
Makes: 4 servings (1 pork chop, about 1 cup couscous and vegetables per person)

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Ingredients

4 servings

4 chops (6 oz each) (900 g) bone-in pork chops, about 1 inch thick, patted dry with paper towels
2 tbsp (30 ml) extra-virgin olive oil
kosher salt, to taste (about 1 tsp total for seasoning the pork and adjusting at the end)
freshly ground black pepper, to taste (about ½ tsp total for seasoning the pork and adjusting at the end)
1 medium onion (6 oz) (170 g) yellow onion, diced into ½-inch pieces
2 cloves (6 g) garlic cloves, minced
1 large pepper (8 oz) (225 g) red bell pepper, diced into ½-inch pieces, seeds and white ribs removed
1 large pepper (8 oz) (225 g) yellow bell pepper, diced into ½-inch pieces, seeds and white ribs removed
2 cups (480 ml) low-sodium chicken broth
1 cup (180 g) pearl couscous
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)
½ lemon (50 g) lemon, cut into wedges for serving (optional)

Equipment (4)

12-inch skillet with a tight-fitting lid
Instant-read meat thermometer (optional but recommended)
Cutting board and chef's knife
Wooden spoon or silicone spatula

Steps

Before you start

Pat the pork chops dry with paper towels 10 minutes before cooking—dry meat sears much better than moist meat.
Chop all your vegetables (onion, garlic, peppers) before you turn on the heat so you can work quickly once cooking starts.
Use a 12-inch skillet with a lid; if you don't have a lid, you can cover it with a large baking sheet or even a large plate.
Have a meat thermometer ready to check the pork's internal temperature.

1
Prep vegetables and pork
- Dice the yellow onion and red and yellow bell peppers into ½-inch pieces, removing all seeds and white ribs from the peppers.
- Mince the garlic cloves.
- Pat the pork chops dry with paper towels—this is crucial for achieving a good sear.
- Season both sides of the pork chops generously with kosher salt and freshly ground black pepper.
- Set all ingredients aside within arm's reach of your cooking surface.
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Tip: Patting the pork chops dry is essential—moisture prevents a good golden crust from forming. Use paper towels and press firmly.
2
Sear pork until golden brown
- Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until it shimmers, about 1 minute.
- Carefully place the 4 pork chops in the skillet and let them cook undisturbed for 4 minutes without moving them—this develops a flavorful golden crust.
- Flip each chop and cook the second side for 4 more minutes until both sides are golden brown and crusty.
- Transfer the seared pork to a plate.
- The pork's internal temperature should be around 135–140°F at this point; it will finish cooking in the couscous step.
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Ready when: Both sides are golden brown and crusty
Tip: Don't flip the pork too early or move it around—let it sit undisturbed to develop a flavorful crust. Resist the urge to press it down with your spatula.
3
Cook onion and garlic
- Reduce the heat to medium.
- Add the diced yellow onion to the same skillet and cook, stirring occasionally, for 2 minutes until it begins to soften and turn translucent.
- Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant.
- Be careful not to let the garlic brown.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Lower the heat to medium when adding the onion so it softens gently rather than charring. Stir constantly once the garlic goes in, as it burns easily.
4
Cook bell peppers
- Add the diced red and yellow bell peppers to the skillet.
- Stir well to combine with the onion and garlic.
- Cook, stirring occasionally, for 2 minutes until the peppers are slightly softened but still have some bite.
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Ready when: Peppers are tender but still slightly firm
Tip: Don't overcook the peppers here; they'll continue to soften when the liquid is added and during the final cooking step.
5
Pour in broth and bring to simmer
- Pour 2 cups chicken broth into the skillet.
- Use a wooden spoon to scrape up any browned bits (fond) stuck to the bottom of the pan—this fond is pure flavor.
- Increase the heat to medium-high and bring the broth to a simmer, which should take about 1 minute.
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Ready when: Liquid is at a gentle simmer with small bubbles rising steadily
Tip: Scrape the fond into the broth by pressing the spoon against the skillet bottom. This builds depth and savory flavor into the dish.
6
Stir in couscous and return pork
- Stir 1 cup pearl couscous into the simmering broth until well combined, breaking up any clumps.
- Nestle the seared pork chops back into the skillet, spacing them among the couscous—they don't need to be fully submerged.
- Cover the skillet with a lid.
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Ready when: Couscous is evenly distributed and pork is nestled in the pan
Tip: Pearl couscous grains are larger than regular couscous and hold their texture beautifully in moist dishes. The pork doesn't need to be fully submerged—it will steam and finish cooking.
7
Cook covered until done
- Reduce the heat to medium-low and cook covered for 10–12 minutes.
- The broth should be mostly absorbed by the couscous, the couscous grains should be tender and fluffy, and the pork chops should reach an internal temperature of 145°F (63°C).
- Check the pork's temperature using a meat thermometer inserted into the thickest part, away from the bone.
- If the liquid is absorbed before the pork reaches 145°F, add ¼ cup more broth and continue cooking.
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Ready when: Pork reaches 145°F internal temperature; couscous is tender, fluffy, and no longer crunchy; liquid is mostly absorbed
Tip: Use a meat thermometer—the safe internal temperature for pork is 145°F (63°C), which keeps the meat juicy rather than dry.
8
Rest and finish with garnish
- Remove the skillet from the heat and let it rest covered for 3 minutes.
- The couscous will absorb any remaining liquid and the pork will redistribute its juices, staying juicy.
- Uncover the skillet, taste the couscous, and adjust the seasoning with salt and pepper as needed.
- If using fresh parsley and lemon, sprinkle the parsley over the top and serve with lemon wedges on the side for squeezing over individual portions.
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Ready when: Skillet is steaming gently; pork is resting
Tip: This final rest ensures the pork stays juicy and the couscous reaches its ideal fluffy texture. The brief rest makes a big difference.

Good to know

Tips

Pat the pork chops completely dry with paper towels—moisture is the enemy of a golden, flavorful crust. This step takes 1 minute and makes a significant difference.
Don't move the pork chops while they're searing; let them develop a deep golden crust undisturbed for 4 minutes per side before flipping. Resist the urge to press them down with your spatula.
Pearl couscous has a hearty, slightly toothsome texture that holds up beautifully to moisture and doesn't turn mushy like regular couscous might. It's worth seeking out for this dish.
Use a meat thermometer to ensure the pork reaches exactly 145°F (63°C)—it's the safe internal temperature and keeps the meat juicy instead of dry. Insert the thermometer into the thickest part, away from the bone.

Make ahead

Prep the vegetables (diced onion, garlic, and bell peppers) up to 1 day ahead and store in separate airtight containers in the refrigerator. Cook the skillet fresh, as pearl couscous is best enjoyed the day it is made.

Storage & reheating

Refrigerator: Store leftover skillet in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat with a splash of additional chicken broth (¼ cup), stirring occasionally, until warmed through, about 5 minutes. Room temperature: Not recommended; transfer to the refrigerator within 1 hour of cooking. Freezer: Not recommended. Couscous becomes mushy when thawed and the pork can dry out.

Substitutions

pearl couscous → Israeli couscous or regular (fine) couscous. Pearl couscous holds its texture best, but Israeli couscous works well too. Regular couscous will cook faster (about 8 minutes); check the package for liquid ratio guidance.
low-sodium chicken broth → vegetable broth or beef broth. Vegetable broth creates a lighter, more herbaceous flavor; beef broth deepens the savory, rich taste. Choose based on your preference.
bone-in pork chops, about 1 inch thick → bone-in chicken breasts cut to 1-inch thickness, or beef sirloin steaks. Chicken will cook slightly faster (reduce searing time by 1 minute per side and check for 165°F internal temperature). Beef steaks cook at a similar pace; adjust target temperature to your preference (medium is 145°F).
red bell pepper → mushrooms (cremini, button, or baby bellas, halved or quartered), or green bell peppers. Mushrooms add an earthy, umami flavor and work beautifully in this skillet. You can also mix mushrooms with the peppers rather than replacing them entirely.