Photo of Marrakesh-Style Pork by WW

Marrakesh-Style Pork

Total Time
3 hr 10 min
10 min
3 hr
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.


Olive oil

2 tsp

Uncooked lean boneless pork chop(s)

1 pound(s), 4 (1/4-pound) chops, trimmed

Kosher salt

1 tsp

Black pepper

¼ tsp

Uncooked red onion(s)

1 large, quartered and thinly sliced

Dried apricot halves

12 halves, cut into 1/4-inch strips

Unsweetened apple juice

¾ cup(s)

Ginger root

2 tsp, minced peeled fresh

Fresh thyme

1½ tsp, or 1/2 tsp dried

Cinnamon stick(s)

1 item(s), (3-inch)


¼ cup(s), or fresh mint, or a combination, coarsely chopped

Uncooked red onion(s)

½ small, thinly sliced


  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