Pork Chops And Couscous With Tomato-Caper Sauce

• 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

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.

olive oil, ground turmeric, chicken stock, couscous, freshly ground black pepper, kosher salt, flatleaf, unsalted butter, pork chops, shallots, garlic, thyme, chopped ripe tomatoes, white wine, capers

Taken from www.myrecipes.com/recipe/pork-chops-couscous-tomato-caper-sauce (may not work)