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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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
Directions
Step 1
Preheat a large skillet over medium-high heat and drizzle in 2 tablespoons of olive oil.
Step 2
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.
Step 3
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.
Step 4
In the same skillet, add 1 tablespoon of olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant.
Step 5
Pour the chicken stock into the skillet and bring it to a boil. Stir in 1/2 teaspoon of salt, butter, and lemon juice.
Step 6
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.
Step 7
Fluff the couscous with a fork and mix in chopped toasted almonds and parsley.
Step 8
Plate the couscous and top with the seared pork chops. Serve immediately for a delightful meal.
Nutrition Facts
| Serving size | (1949.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3353.7 |
| Total Fat 201.1g | 0% |
| Saturated Fat 60.6g | 0% |
| Polyunsaturated Fat 4.8g | |
| Cholesterol 652.4mg | 0% |
| Sodium 4741.2mg | 0% |
| Total Carbohydrate 146.5g | 0% |
| Dietary Fiber 17.1g | 0% |
| Total Sugars 81.5g | |
| Protein 236.0g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 379.2mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 4199.9mg | 0% |
Source of Calories