Moroccan-Seasoned Chops with Fruited Couscous
This recipe offers the health benefits of spa cuisine in only 15 minutes. Serve with sautéed broccoli rabe for a complete meal.
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
- 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.
Makes 4 servings.
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 National Pork Board.