Moroccan-Spiced Pork Chops with Apricot Couscous

Total Time
22 min
12 min
10 min
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 cinnamon

½ tsp

ground cumin

2 tsp

ground coriander

2 tsp

uncooked lean only pork loin

1 pound(s), four 4 oz boneless chops, 3/4-inch-thick each

olive oil

2 tsp

uncooked whole wheat couscous

10 oz

fat free chicken broth

2 cup(s)

canned water-pack apricot halves unpeeled

8½ oz, chopped (or 8 fresh apricot halves)


1 Tbsp, fresh, chopped


  1. 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.)
  2. 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.
  3. 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.

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