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).

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!

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Pork Chops and Couscous with Tomato-Caper Sauce

Total Time 20 minutes

Makes 4 Servings

Calories per serving 455

Fat per serving 18.3g

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

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