Lemon Olive Pork Chops

In plastic bag, shake flour with pepper; add chops and shake, 1 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.

Additional information :

Microwave Couscous
In microwaveable bowl, microwave 1-1/3 cups (325 mL) chicken or vegetable stock, 1/4 tsp (1 mL) each salt and dried thyme and pinch pepper at High for 2 minutes or until boiling. Add 1 cup (250 mL) couscous; stir. Cover and let stand for 5 minutes or until liquid is absorbed. Fluff with fork. Makes 4 servings.