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Marinate pork chops in 1/4 cup dressing in a sealable plastic bag in the refrigerator for at least 1 hour.
In a large nonstick skillet, heat oil over medium-high heat. Remove chops from marinade and season with salt and pepper. Cook chops 2 minutes per side and remove to a plate.
Add broth, grapes and the remaining 1/4 cup dressing to the pan. Simmer gently for 3 minutes; add chops and simmer an additional 5 minutes, until internal temperature registers 145°F.
Serve the chops over cooked couscous; spoon grapes and sauce from the pan over the chops.