Moroccan-Spiced Pork Chops with Apricot Couscous
6
Points®
Total time: 22 min • Prep: 12 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Have this well-seasoned, complete meal on the table in minutes: Make sure the pork is cut 3/4-inch-thick for quick, even-cooking.
Ingredients
Ground cinnamon
½ tsp(s)
Cumin seeds
2 tsp(s)
Ground coriander
2 tsp(s)
Uncooked lean trimmed pork loin
1 pound(s)
Olive oil
2 tsp(s)
Uncooked whole wheat couscous
10 oz
Fat free chicken broth
2 cup(s)
Canned water-pack apricot halves unpeeled
8½ oz
Cilantro
1 tbsp(s)
Instructions
1
In a resealable plastic bag, combine cumin, coriander and cinnamon. Add pork to bag, seal and shake until well-coated; allow to marinate 20 minutes. (Note: You may use a medium glass bowl instead, if desired.)
2
Heat oil in a large skillet over medium-high heat; cook pork, turning once, until light pink and cooked through, about 8 minutes.
3
Meanwhile, prepare couscous according to package directions using broth instead of water. Fold apricots and cilantro into cooked couscous and stir. Serve chops on top of couscous. Yields 1 chop and about 1 1/4 cups of couscous per serving
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