Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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. 

Adam Hickman
Recipe by Cooking Light September 2016

Gallery

Credit: Victor Protasio; Styling: Paige Hicks

Recipe Summary

total:
20 mins
Yield:
Serves 4 (serving size: 1 pork chop, 1/2 cup couscous, and about 3 tbsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Add remaining 1/4 cup stock to pan; cook 1 minute. Discard thyme sprigs. Serve sauce with pork and couscous.

Nutrition Facts

455 calories; fat 18.3g; saturated fat 5.8g; mono fat 8.8g; poly fat 1.5g; protein 31g; carbohydrates 42g; fiber 7g; cholesterol 79mg; iron 3mg; sodium 626mg; calcium 67mg; added sugar 0; sugars 3.
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