Moroccan braised pork with dates and apricots

Name: Moroccan braised pork with dates and apricots
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 0.5 pound(s) Uncooked lean boneless pork chop 2 (1/4-pound) boneless, center-cut, about 3/4-inch thick; 0.5 tsp Table salt; 0.25 tsp Black pepper freshly ground; 1 small Onion chopped; 2 clove(s) Garlic minced; 0.75 tsp Ground cumin; 0.25 tsp Ground cinnamon; 0.25 tsp Ground ginger; 0.125 tsp Ground nutmeg; 1 cup(s) Unsweetened orange juice; 0.5 cup(s) Reduced sodium chicken broth; 1 Tbsp Fresh lemon juice; 0.25 cup(s) Dried dates pitted and sliced; 0.25 cup(s) Dried apricot halves sliced; 1 cup(s) Cooked whole wheat couscous

Points®

Total Time

45 min

Prep

20 min

Cook

25 min

Serves

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

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

Onion

1 small, chopped

Garlic

2 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

Dried dates

¼ cup(s), pitted and sliced

Dried apricot halves

¼ cup(s), sliced

Cooked whole wheat couscous

1 cup(s)

Instructions

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.

Moroccan braised pork with dates and apricots

Ingredients

Instructions

People Also Like

Egg roll in a bowl

Homemade Vegetable Soup

Sheet pan chicken, potatoes, and peppers

No-sugar-added oatmeal-raisin muffins

High-protein baked oatmeal

Banana lover’s flourless pancakes

People Also Like

Egg roll in a bowl

Homemade Vegetable Soup

Sheet pan chicken, potatoes, and peppers

Join the #1 doctor-recommended weight-loss program*