Moroccan-Spiced Pork Chops with Apricot Couscous
- Total Time
We see a lot of great comments about this recipe on our message boards. Here's a tip: make sure the pork is cut 3/4-inch-thick for quick and even cooking.
ground cinnamon½ tsp
ground cumin2 tsp
ground coriander2 tsp
uncooked lean only pork loin1 pound(s), four 4 oz boneless chops, 3/4-inch-thick each
olive oil2 tsp
uncooked whole wheat couscous10 oz
fat free chicken broth2 cup(s)
canned water-pack apricot halves unpeeled8 ½ oz, chopped (or 8 fresh apricot halves)
cilantro1 Tbsp, fresh, chopped
- In a resealable plastic bag, combine cinnamon, cumin and coriander. Add pork to bag, seal and shake until well-coated; allow to marinate 20 minutes. (Note: You may use a medium glass bowl instead, if desired.)
- Heat oil in a large skillet over medium-high heat; cook pork, turning once, until cooked through and an internal temperature of 160ºF is reached, about 8 minutes.
- Meanwhile, prepare couscous according to package directions using broth instead of water. Fold apricots and cilantro into cooked couscous and mix to combine. Serve pork over couscous. Yields 1 pork chop and about 1 1/4 cups of couscous per serving.