Moroccan braised pork with dates and apricots

10 - 12
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
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.


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


Unsweetened orange juice

1 cup(s)

Reduced-sodium chicken broth

½ cup(s)

Fresh lemon juice

1 Tbsp

Dried date(s)

¼ cup(s), pitted and sliced

Dried apricot halves

¼ cup(s), sliced

Cooked whole wheat couscous

1 cup(s)


  1. 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.
  2. 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.
  3. 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.
  4. Yields 1 pork chop with 1/2 cup sauce and 1/2 cup couscous per serving.