In a large nonstick skillet, heat oil over medium-high heat. Season pork chops with 1/4 tsp of the salt and the pepper. Cook 4 to 5 minutes per side until temperature reaches 145°F. Remove chops to a plate.
Sprinkle flour over bottom of skillet and cook 30 seconds. Stir in apple juice and chutney. Simmer 1 minute until smooth and thickened; stir in mustard.
Meanwhile, pour broth into a medium saucepan and bring to a simmer. Add onion; simmer 2 minutes. Stir in couscous, peas and remaining 1/4 tsp salt. Cover and let stand 5 minutes.
Fluff couscous gently with a fork. Serve with pork chops, chutney sauce and, if desired, mixed green salad.
Look for thinner cuts of meat to cut down on cooking time.
