Prepare the pork: Pat the 200 g bone-in pork chop dry with paper towels — moisture on the surface prevents a good sear, so drying is essential. Mix the ancho chili powder and smoked paprika (1/4 tsp each), then rub the blend evenly over both sides of the chop with 1/4 tsp black pepper and 1/2 tsp salt. Let sit on the counter for 8–10 minutes to come closer to room temperature; this helps the chop cook more evenly.

If your pear is not yet roasted: preheat the oven to 200°C / 400°F. Toss the pear half (cut side up) with a few drops of olive oil (about 1/2 tsp) and a light drizzle of honey (1/2 tsp). Roast cut-side up for 12–15 minutes until edges caramelize and the flesh is tender — roasting concentrates sweetness and adds a sticky, savory-sweet surface that plays beautifully with smoky pork. If your pear is already roasted, rewarm it briefly in a 200°C / 400°F oven for 4–6 minutes during the pork's finishing step.

Heat the pan: Place a heavy skillet (cast-iron preferred) over medium-high heat and add the olive oil (1 tbsp). Heat until shimmering but not smoking; a properly hot pan gives an immediate sear and develops Maillard browning, which is where a lot of flavor comes from.

Sear the chop: Add the pork chop to the hot pan, presentation-side down first (usually the more attractive side) and press gently so the whole surface contacts the pan. Sear without moving for 2½–3 minutes until a deep, golden crust forms — this crust locks in juices and builds flavor. Flip and sear the other side for 2 minutes.

Finish cooking gently: Reduce heat to medium and continue cooking for another 3–6 minutes, flipping once, until the internal temperature reaches 63°C (145°F) in the thickest part of the meat. Use an instant-read thermometer for accuracy — pork is juiciest at 63°C with a short rest (carryover heat will raise it a few degrees). If your chop is very thick, you can transfer the pan to a preheated 180°C / 350°F oven for a few minutes to finish evenly.

Rest the meat: Transfer the chop to a cutting board and tent loosely with foil for 5–7 minutes. Resting lets the meat fibers relax and the juices redistribute so slices stay moist rather than pouring onto the board.

Warm and season the couscous: While the pork rests, put the cooked couscous (100 g) in a bowl. Stir in the minced garlic (optional, 1 clove) so the residual heat releases the garlic aroma, then add the toasted slivered almonds (15 g), chopped parsley (1 tbsp), and the remaining 1/2 tsp honey plus a pinch of salt (about 1/8 tsp). Add 1 tsp of olive oil from the tablespoon if you reserved some, or a tiny splash of warm water to fluff — tossing while warm helps coat the grains so the almonds and honey adhere.

Glaze the roasted pear: If your pear is already roasted, heat a small skillet over low heat with 1/2 tsp honey and 1/2 tsp olive oil. Add the pear cut-side down and warm for 1–2 minutes to glaze and revive caramelization. This concentrates the pear’s sweetness to balance the smoky spice on the pork.

Slice and plate: Thinly slice the rested pork chop across the grain to maximize tenderness. Spoon the warm spiced couscous into the center of a plate, fan the pork slices on top, and nestle the glazed roasted pear beside it. Scatter the remaining toasted almonds and parsley over the top, finish with a small grind of black pepper and a tiny pinch of flaky salt if desired. Serve immediately so the textures (warm pork, tender couscous, caramelized pear) are at their best.