Moroccan-spiced pork chops with apricot couscous
Uncooked lean only pork loin
1 pound(s), four 4 oz boneless chops, 3/4-inch-thick each
Uncooked whole wheat couscous
Fat free chicken broth
Canned water-pack apricot halves unpeeled
8½ oz, chopped (or 8 fresh apricot halves)
1 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.