Moroccan Spiced Pork Chops and Fruity Couscous
Elevate your dinner table with these Moroccan Spiced Pork Chops paired with Fruity Couscous, a flavorful fusion of savory and sweet that’s as vibrant as it is delicious. Bone-in pork chops are generously seasoned with a warm, aromatic blend of cumin, coriander, cinnamon, and paprika, then perfectly seared to golden-brown perfection. The accompanying couscous is a textural delight, infused with chicken stock, buttery richness, and the natural sweetness of chopped dried apricots and raisins, balanced with a hint of zesty lemon juice. Topped with toasted almonds and fresh parsley, this dish is a celebration of Moroccan-inspired spices and Mediterranean ingredients. Ready in just 40 minutes, it’s an ideal weeknight dinner that feels like a culinary getaway. Perfectly suited for modern palates, this recipe is a must-try for anyone seeking to bring a global twist to their meal rotation.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 cloves garlic cloves, minced
- 2 cups chicken stock
- 1 cup couscous
- 0.5 cup dried apricots, chopped
- 0.3 cup raisins
- 0.25 cup toasted almonds, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 2 tablespoons butter
Instructions
Preheat a large skillet over medium-high heat and drizzle in 2 tablespoons of olive oil.
Mix the ground cumin, ground coriander, ground cinnamon, paprika, 1 teaspoon of salt, and black pepper in a small bowl. Rub the spice mixture evenly over both sides of the pork chops.
Add the pork chops to the skillet and sear for 4-5 minutes per side until nicely browned and cooked through. Set them aside on a plate covered with foil to keep warm.
In the same skillet, add 1 tablespoon of olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant.
Pour the chicken stock into the skillet and bring it to a boil. Stir in 1/2 teaspoon of salt, butter, and lemon juice.
Remove the skillet from the heat, stir in the couscous, dried apricots, and raisins, and cover with a lid. Let it sit for 5 minutes, allowing the couscous to absorb the liquid.
Fluff the couscous with a fork and mix in chopped toasted almonds and parsley.
Plate the couscous and top with the seared pork chops. Serve immediately for a delightful meal.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 20.2 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 761 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
