Moroccan braised pork with dates and apricots
18
18
9
SmartPoints® value per serving
Total Time
43 min
Prep
17 min
Cook
26 min
Serves
2
Difficulty
Easy
Traditional Moroccan spices pair with lean pork chops in this entrée that’s a fragrant mix of sweet fruit, a spiced sauce, and smoky flavor. This dish is a play on a traditional Moroccan tagine, but the cook time is much shorter, giving you a taste of the classic in less time. Toasting the spices enhances their flavor and also the aroma of the finished dish. Be consistent with the cut of your pork chops and aim for thickness of ¾-inch slices; this helps ensure even cooking. Pair this entrée with an arugula salad topped with fresh orange sections, pomegranate seeds (arils), and a sherry vinaigrette or steamed sugar snap peas.
Ingredients
Uncooked lean boneless pork chop(s)
½ pound(s), 2 (1/4-pound) boneless, center-cut, about 3/4-inch thick
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Uncooked onion(s)
1 small, chopped
Garlic clove(s)
2 medium clove(s), minced
Ground cumin
¾ tsp
Ground cinnamon
¼ tsp
Ground ginger
¼ tsp
Ground nutmeg
⅛ tsp
Unsweetened orange juice
1 cup(s)
Reduced-sodium chicken broth
½ cup(s)
Fresh lemon juice
1 Tbsp
Date(s)
2 oz, pitted and sliced (1/4 cup)
Dried apricot halves
¼ cup(s), sliced
Uncooked whole wheat couscous
1 cup(s)