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Pork Chops and Couscous with Tomato-Caper Sauce

Photo: Victor Protasio; Styling: Paige Hicks

Total time 20 mins
Yield

Serves 4 (serving size: 1 pork chop, 1/2 cup couscous, and about 3 tbsp. 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.   

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

Nutrition Information

  • calories 455
  • fat 18.3 g
  • satfat 5.8 g
  • monofat 8.8 g
  • polyfat 1.5 g
  • protein 31 g
  • carbohydrate 42 g
  • fiber 7 g
  • cholesterol 79 mg
  • iron 3 mg
  • sodium 626 mg
  • calcium 67 mg
  • Est. Added Sugars 0
  • sugars 3

How to Make It

  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.

    Grilled Pork Chops
  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.