As seen on TV, this recipe
offers the health benefits of spa cuisine in only 15 minutes.
Serve with sautéed broccoli for a complete meal.
Moroccan-Seasoned
Chops with Fruited Couscous
- 4 boneless pork chops,
3/4-inch thick
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne (ground red pepper )
- 1 teaspoon olive oil
- 1 (10-ounce) box couscous
1/4 cup raisins
- 1/4 cup chopped dried
apricots
- 2 tablespoons pine nuts
- Cooking oil spray
- In small bowl combine
cumin, coriander, cinnamon and cayenne; rub mixture onto both
sides of pork chops.
- Heat oil in large nonstick
skillet over medium-high heat; cook chops, turning once, about
6 to 8 minutes.
- Meanwhile, prepare couscous
according to label directions, adding raisins, apricots and pine
nuts to cooking water. Serve chops on top of couscous.
Serves 4.
Nutritional Information
Per Serving (1/4 of recipe): Calories: 428 calories Protein:
32 grams Fat: 6 grams Sodium: 65 milligrams Cholesterol: 65 milligrams
Saturated Fat: 1 grams Carbohydrates: 68 gram
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
