Our neighbor raises hogs, and a while back he had one processed and we split it with him. I love having a freezer full of pork. The bacon, fresh side, and sausage are great for Sunday morning breakfasts, and the roasts and pork chops make quick, easy dinners. If I can’t get to town for groceries, we always have meat on hand.
Serving plain pork chops gets old after a while, though. It’s amazing what a few spices and a different side dish can do for a chop! I’ve been making this recipe for years, and the whole family loves it. And your kitchen will smell amazing while these Moroccan-spiced chops are cooking. The best thing about this recipe is that the leftovers are delicious cold. I like to just cut up the leftover chops and mix the meat in with the leftover couscous, making a cold lunch salad. Delicious!
1/2 tsp. ground cinnamon
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. paprika
2 tsp. olive oil
4 pork chops or slices of pork loin
10 oz. box uncooked couscous
2 cups fat-free chicken broth
8-1/2 oz. can apricot halves or 8 fresh apricot halves, chopped
1 Tbsp. fresh cilantro, chopped
In a resealable plastic bag, combine cinnamon, cumin, paprika, and coriander. Add pork to bag, seal and shake until well-coated; allow to marinate 20 minutes.
Heat oil in a large skillet over medium-high heat. Cook pork, turning once, until light pink and cooked through, about 8 minutes.
Meanwhile, prepare couscous according to package directions using broth instead of water. Fold apricots and cilantro into cooked couscous and stir. Serve chops on top of couscous.