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Pork Chops and Couscous with Tomato-Caper Sauce

This dish easily works with chicken if you don't have pork on hand. Toasting the turmeric in oil is a simple way to develop savory depth--try this technique with any spices you're cooking with. Couscous makes for a quick, versatile side dish that easily adopts different flavor profiles. Israeli couscous has more of a bite to it and can also be served chilled for picnics and to-go lunches. The tomato-caper sauce pairs well with other proteins beyond pork and poultry such as sole or shrimp simply cooked with garlic and butter.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4


    •   2 tbsps 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 tbsps 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 tbsps drained capers


  1. Heat oil and turmeric in a medium saucepan over medium-high for 2 minutes or until turmeric begins to bubble. Add 1 1/2 cups stock, couscous, 1/2 teaspoon pepper, and 1/4 teaspoon salt; bring to a boil. Reduce heat; cover and simmer 10 minutes. Stir in parsley.
  2. Melt butter in a large skillet over medium-high. Sprinkle pork with remaining 1/2 teaspoon pepper and remaining 1/2 teaspoon salt. Add pork, shallots, garlic, and thyme to pan; cook 4 minutes. Turn pork; add tomatoes, wine, and capers. Cook 2 minutes.Place pork on a plate.
  3. Add remaining 1/4 cup stock to pan; cook 1 minute. Discard thyme sprigs. Serve sauce with pork and couscous.

This great family recipe is thanks to myrecipes Recipes at


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