Moroccan braised pork with dates and apricots
12
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 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
0.5 pound(s)
Table salt
0.5 tsp
Black pepper
0.25 tsp
Onion
1 small
Garlic
2 clove(s)
Ground cumin
0.75 tsp
Ground cinnamon
0.25 tsp
Ground ginger
0.25 tsp
Ground nutmeg
0.125 tsp
Unsweetened orange juice
1 cup(s)
Reduced sodium chicken broth
0.5 cup(s)
Fresh lemon juice
1 Tbsp
Dried dates
0.25 cup(s)
Dried apricot halves
0.25 cup(s)
Cooked whole wheat couscous
1 cup(s)
Instructions
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.
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