Pork Chops and Couscous with Tomato-Caper Sauce

This quick, colorful meal is perfect for busy weeknights when you want a homemade meal without a lot of effort.

This recipe from the September issue of Cooking Light magazine. I’m a big fan of capers, and I loved that it promised to be a quick  & easy meal.

I bought a 6 pack of thin-cut pork chops, and it was the perfect amount for 3 adults (2 of those thin chops for each of us).

Pork Chops and Couscous with Tomato-Caper Sauce: This quick, colorful meal is perfect for busy weeknights when you want a homemade meal without a lot of effort.

The couscous had a surprising depth of flavor for so few ingredients. Toasting the turmeric really brought it to life, and using stock instead of water made it extra rich.

This is definitely a recipe that should be in your arsenal. It’s simple yet elegant enough for dinner guests. Absolutely delicious!

Print

Pork Chops and Couscous with Tomato-Caper Sauce

  • Total Time: 20 minutes
  • Yield: 4 Servings

Description

This quick, colorful meal is perfect for busy weeknights when you want a homemade meal without a lot of effort.


Ingredients

  • 2 tablespoons olive oil
  • 1/2 teaspoon ground turmeric
  • 1 3/4 cups unsalted chicken stock, divided
  • 1 cup uncooked whole-wheat Israeli couscous
  • 1 teaspoon freshly ground black pepper, divided
  • 3/4 teaspoon kosher salt, divided
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 5 teaspoons unsalted butter
  • 4 (4-oz.) boneless, center-cut pork chops
  • 1/4 cup sliced shallots
  • 2 garlic cloves, minced
  • 2 thyme sprigs
  • 3/4 cup chopped ripe tomatoes
  • 1/4 cup dry white wine
  • 2 1/2 tablespoons drained capers

Instructions

  1. Get the instructions for this fabulous dish over at MyRecipes!

Notes

Original Recipe by Cooking Light September 2016

Big Flavors Rating: 5 Stars


Nutrition

  • Calories: 455
  • Fat: 18.3g

Leave a Comment