Moroccan-Spiced Pork Chops & Fruity Couscous recipe

All Recipes Meat and Poultry Recipes Pork

Ingredients

2 tablespoons olive oil, divided
1 tablespoon tomato paste
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon hot pepper sauce (such as Tabasco®)
¾ teaspoon ground cinnamon, divided
1 pound pork loin chops
2 ½ cups chicken broth
1 ¼ cups couscous
½ cup dried apricots, chopped
¼ cup green onions, chopped
¼ teaspoon ground turmeric
½ cup cilantro, chopped

Nutrition Info

430.2 calories
carbohydrate: 55.7 g
cholesterol: 39.9 mg
fat: 12.3 g
fiber: 5.3 g
protein: 23.4 g
saturatedFat: 2.6 g
servingSize: -
sodium: 823.8 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 1 tablespoon olive oil, tomato paste, cumin, coriander, hot pepper sauce, and 1/2 teaspoon cinnamon in a resealable plastic bag. Add pork loin chops to the bag, seal and shake until well-coated. Chill in the refrigerator for 30 minutes.

  2. Heat remaining olive oil in a large skillet over medium-high heat. Add marinated pork loin chops and cook until cooked through, about 6 minutes per side.

  3. Bring chicken broth to a boil in a medium saucepan. Stir in couscous, dried apricots, green onions, turmeric, and 1/4 teaspoon cinnamon. Turn heat to low, cover and let simmer until liquid has been absorbed, 5 to 7 minutes. Fluff couscous with a fork and stir in cilantro.

Recipe Yield

4 servings

Recipe Note

I love pork and Moroccan flavors. Serve the pork chops on top of the couscous.

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