Moroccan braised pork with dates and apricots
Uncooked lean boneless pork chop(s)
½ pound(s), 2 (1/4-pound) boneless, center-cut, about 3/4-inch thick
¼ tsp, freshly ground
1 small, chopped
2 medium clove(s), minced
Unsweetened orange juice
Reduced-sodium chicken broth
Fresh lemon juice
¼ cup(s), pitted and sliced
Dried apricot halves
¼ cup(s), sliced
Cooked whole wheat couscous
- Heat the oil in a nonstick skillet over medium-high heat. Sprinkle the pork with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; add to the skillet. Cook the pork until lightly browned, 1–2 minutes on each side. Transfer to a plate and set aside.
- Add the onion and garlic to the same skillet. Cook, stirring occasionally, until softened, about 2 minutes. Add the cumin, cinnamon, ginger, and nutmeg; cook, stirring constantly, until fragrant, about 30 seconds. Add the orange juice, broth, and lemon juice; bring to a boil and cook until reduced slightly, about 3 minutes. Add the pork; reduce the heat and simmer, covered, until the pork is cooked through, 5–6 minutes.
- Transfer the pork from the skillet to a plate. Add the dates and apricots to the skillet and boil until the mixture is reduced slightly and the fruit is softened, about 4 minutes. Add the pork and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook until heated through, about 1 minute. Serve with the couscous.
- Yields 1 pork chop with 1/2 cup sauce and 1/2 cup couscous per serving.