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Lemon-Olive Pork Chops With Microwave Couscous

pasta, pork

2 tablespoons all-purpose flour
1/4 teaspoon pepper
4 boneless pork loin chops (1 pound)
1 tablespoon olive oil
3 cloves garlic; minced
1 1/3 cups chicken stock
1/3 cup sliced green olives
2 tablespoons capers; rinsed
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
----Microwave Couscous----
1 1/2 cups chicken or vegetable stock
1/4 teaspoon (each) salt and dried thyme
pinch pepper
1 cup couscous

In plastic bag, shake flour with pepper; add chops and shake, 2 at a time, to coat. In skillet, heat oil over medium-high heat; brown chops, 2 to 3 minutes per side. Transfer to plate and set aside. Add garlic to pan; cook, stirring, for 1 minute. Add chicken stock, olives, capers and lemon rind and juice; bring to boil. Return pork to pan; cover and simmer over medium heat, turning once, for 3 to 4 minutes or until glazed and just a hint of pink remains inside. Sprinkle with parsley. Microwave Couscous: In microwaveable bowl, microwave stock, salt, thyme and pepper at High for 2 1/2 minutes or until boiling. Add couscous; stir. Cover and let stand for 5 minutes or until liquid is absorbed. bluff with fork. Serve with steamed carrots and vegetarian onion soup

Contributor: Canadian Living, January, 2001

Yield: 4 servings

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