I didn't write a post yesterday as I really had nothing to write about other than whining about my hip. This morning, Friday, I am going to the orthopaedic surgeon at 8:45 a.m. (what a time!!!) for an injection which, hopefully will get rid of my problems. I did think of just posting a recipe like I do on Saturdays, but obviously didn't do so in the end.
Not much has changed. I tried bowling on Thursday afternoon. I played the first game, it hurt, and not only that I didn't bowl very well. Matt didn't bowl very well for all three games so he wasn't very happy.
The TV is full of the US elections which, of course, doesn't interest me very much of course. We Canadians are all waiting for the influx of Americans after the November election LOL.
I was thinking of cooking pork chops on Saturday and this recipe makes me decide to do so. It will be an anniversary meal although our anniversary is actually on Sunday.
Pork Chops and Couscous with Tomato-Caper Sauce
My Recipes
2 Tbs olive oil
1/2 tsp ground turmeric
1 3/4 cups unsalted chicken stock, divided
1 cup uncooked whole-wheat Israeli couscous
1 tsp freshly ground black pepper, divided
3/4 tsp kosher salt, divided
2 Tbs chopped fresh flat-leaf parsley
5 tsp 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 Tbs 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.
Servings: 4
Have a great day
Not much has changed. I tried bowling on Thursday afternoon. I played the first game, it hurt, and not only that I didn't bowl very well. Matt didn't bowl very well for all three games so he wasn't very happy.
The TV is full of the US elections which, of course, doesn't interest me very much of course. We Canadians are all waiting for the influx of Americans after the November election LOL.
I was thinking of cooking pork chops on Saturday and this recipe makes me decide to do so. It will be an anniversary meal although our anniversary is actually on Sunday.
Pork Chops and Couscous with Tomato-Caper Sauce
My Recipes
2 Tbs olive oil
1 3/4 cups unsalted chicken stock, divided
1 cup uncooked whole-wheat Israeli couscous
1 tsp freshly ground black pepper, divided
3/4 tsp kosher salt, divided
2 Tbs chopped fresh flat-leaf parsley
5 tsp 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 Tbs 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.
Servings: 4
Have a great day
