Photo: Victor Protasio; Styling: Paige Hicks
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. 


How to Make It

Step 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.

Step 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.

Step 3

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

Ratings & Reviews


September 02, 2016
I made this last night for our family and it was delicious! 3 of the 4 of us liked it. It may be more popular at my house with chicken. Some tips: (1) The pork chops I used took longer to cook than stated in the recipe, so I needed to add extra wine & chicken stock to keep things moist. (2) I'm not a huge meat fan, so I added whole baby portabella mushrooms to the pan (with the pork & sauce) in the last few minutes. They were fabulous! (3) Chop & measure everything before you start cooking. It will make the process SO much easier. (4) The couscous was done before the pork, so be sure to pull it off the heat and keep the lid on.