Marrakesh-Style Pork
2
Points®
Total time: 3 hr 10 min • Prep: 10 min • Cook: 3 hr • Serves: 4 • Difficulty: Easy
Slow cooked pork chops get a sweet-tart smothering of onion with apricots and ginger in this North-African-inspired dish. Make it authentically Morroccan by serving this dish with glasses of unsweetened mint tea.
Ingredients
Olive oil
2 tsp
Uncooked lean boneless pork chop
1 pound(s), 4 (1/4-pound) chops, trimmed
Kosher salt
1 tsp
Black pepper
¼ tsp
Red onion
1 large, quartered and thinly sliced
Dried apricot halves
12 half/halves, cut into 1/4-inch strips
Unsweetened apple juice
¾ cup(s)
Fresh ginger
2 tsp, minced peeled fresh
Fresh thyme
1½ tsp, or 1/2 tsp dried
Cinnamon stick
1 item(s), (3-inch)
Cilantro
¼ cup(s), or fresh mint, or a combination, coarsely chopped
Red onion
½ small, thinly sliced
Instructions
1
Heat oil in large heavy nonstick skillet over medium-high heat. Sprinkle pork chops with 1/2 teaspoon salt and pepper. Add pork to skillet and cook until browned, about 2 minutes per side. Transfer to plate.
2
Reduce heat to medium. Add onion to skillet and sprinkle with remaining 1/2 teaspoon salt. Cook, stirring, until onion is golden, about 8 minutes. Combine half of onion and half of apricots in 5- or 6-quart slow cooker. Top with pork chops and pour apple juice over. Mix together remaining onion, apricots, ginger, and thyme in medium bowl. Spoon over pork and tuck in cinnamon stick.
3
Cover and cook until pork is fork-tender, 3–4 hours on High or 6–8 hours on Low. Remove and discard cinnamon. Serve sprinkled with cilantro and onion.
4
Per serving: 1 pork chop and 1/2 cup onion
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