In a cast iron skillet heat the olive oil over high heat. Once the skillet is hot, add 1 tablespoon butter.

Place two pork chops into the skillet. Brown for 1 1/2 minutes per side, for a total of 3 minutes (this may have to be done in two batches, depending on the size of the pan and pork chops). Remove the pork chops from the heat and cover.

Remove the skillet from the heat and add the onions. Lower the heat to medium. Cook the onions off the heat for 2-3 minutes, stir occasionally. Place back onto the burner.

Deglaze the pan with the chicken stock and balsamic vinegar. Scrape up any bits stuck to the pan.

Add the chicken stock, sundried tomatoes, 1/2 teaspoon salt and couscous. Stir and cover with foil. Simmer for 7 minutes.

Add pork chops into the skillet (if the liquid is reduced, add a splash or two more of the chicken stock). Simmer for another 5-6 minutes, or until the pork has reached 145 degrees internal temperature.

Remove the pork and cover. Reduce the heat to low. Add 1 tablespoon of butter and stir until its melted and incorporated into the couscous. Stir in the cream, parmesan and arugula. Salt to taste.

Serve the pork chops and couscous together and warm.