1-1/4 cup chicken broth
5 T butter
3/4 cup couscous*
1 small onion
2 cloves garlic, minced
1/2 cup currants, or other dried fruit
1/2 cup pine nuts*
1/2 tsp cinnamon
Sea salt & fresh ground pepper*
6 pork chops, butterflied
1/2 cup Radici orange mousse*
*Available at All Things Italian

1)Combine 1 cup broth and 2 T butter in a pan, bring to boil. Stir in couscous, remove from heat, let sit 2 minutes, and fluff with fork.
2) In pan melt 3 T butter, cook onion and garlic until tender. Remove from heat and stir in currants, pine nuts, couscous, and cinnamon.
3)Preheat over to 350*. Reserve 1/3 of the stuffing. Stuff each pork chop, place in buttered roasting pan, and coat with orange mousse. Sprinkle remaining stuffing on top. Roast until browned, 40-45 minutes.
BUON APPETITO!