Combine 3 tablespoons olive oil, pistachios, and next 5 ingredients (through mustard) in a small bowl. Add 1 teaspoon garlic and 1/8 teaspoon salt, stirring with a whisk.
Bring 1 1/2 cups water to a boil in a small saucepan. Add 1/4 teaspoon salt and couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
Heat a large skillet over medium-high heat. Rub pork with remaining 1 teaspoon garlic. Sprinkle with 1/4 teaspoon salt and pepper. Add 2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until done. Remove pork from pan; keep warm. Reduce heat to medium-low. Add remaining 1 teaspoon oil and tomatoes to pan; cook 5 minutes or until skins blister, shaking pan occasionally. Sprinkle with remaining 1/8 teaspoon salt. Stir tomatoes and parsley into couscous; divide couscous mixture evenly among 4 plates. Top each serving with 1 pork chop and about 2 tablespoons vinaigrette.
I was skeptical of drizzling vinaigrette on a pork chop, but the dish was delicious and came together easily. I finely chopped the pistachios instead of grinding them, and I don't think the texture was objectionable. I used fig balsamic vinegar, and it seemed to complement the maple syrup flavor.
The vinaigrette is a keeper, though next time I will use roasted garlic as the fresh from the farmer's market bulbs were a bit harsh for the rest of the ingredients. Used the vinagrette over grilled asparagus as a first course.
My husband and I made this recipe twice ,and it was awesome! We followed the full recipe the first time, except we served it with quinoa instead of couscous..We loved it so much, we ended up making it again the following week. Regrettably i didnt have tomatoes the second time, so we substitued grilled zucchini,and it tasted just as great.. Also, the second time we made it, I served it over arugula.. Delic!
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