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!

• 2 tablespoons olive oil
• ½ teaspoon ground turmeric
• 1 ¾ cups unsalted chicken stock, divided
• 1 cup uncooked whole-wheat Israeli couscous
• 1 teaspoon freshly ground black pepper, divided
• ¾ teaspoon kosher salt, divided
• 2 tablespoons chopped fresh flat-leaf parsley
• 5 teaspoons unsalted butter
• 4 (4-oz.) boneless, center-cut pork chops
• ¼ cup sliced shallots
• 2 garlic cloves, minced
• 2 thyme sprigs
• ¾ cup chopped ripe tomatoes
• ¼ cup dry white wine
• 2 ½ tablespoons drained capers

See MyRecipes for the full recipe.