Melt butter in a medium pot over medium heat. Add shallot and cook, stirring every so often, until softened and translucent, about 3 minutes.
Stir in chicken stock, salt and black pepper to taste. Bring to a boil then stir in couscous. Cover pot with a lid and remove from heat. Set aside to steam for 5 minutes.
Fluff with a fork and stir in herbs; serve warm.
Pat pork chops dry with a paper towel and season both sides with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add pork chops and sear for 2-3 minutes per side, or until golden brown.
Reduce heat to medium and continue to cook, flipping once or twice, until an instant-read thermometer registers 145°F when inserted into the thickest part of the chop, about 5 more minutes. Transfer to a plate to rest.
Melt remaining 2 tablespoons of butter in the skillet and saute garlic until fragrant, about 30 seconds. Add tomatoes, season with salt and pepper, and cook until softened, about 2 minutes. Remove from heat and stir in mint, olives and feta.
Serve pork chops over a bed of herb couscous and spoon buttery cherry tomatoes over top.
