Pork Chops and Couscous

2 tbsp Olive Oil
0.5 tsp Turmeric, ground
1.75 cup (8 fl oz) Chicken Broth
1 serving uncooked Couscous, Near East Whole Grain (Wheat) (1 cup)
1 tsp Pepper, black
0.75 tsp Salt
2 tbsp Parsley
1.65 tbsp Butter, salted
16 oz Pork Chops (center cut pork loin)
4 tbsp chopped Shallots
2 clove Garlic
2 tsp Thyme sprigs
0.75 cup, chopped or sliced Red Ripe Tomatoes
2 fl oz White Wine
2.5 tbsp, drained Capers, canned

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

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user AHOYTX.