Pork Chops and Couscous with Tomato-Caper Sauce
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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!
- 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
See MyRecipes for the full recipe.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
