Moroccan-Spiced Pork Chops with Apricot Couscous


Core Recipe
Servings | 4
Preparation Time | 12 min
Cooking Time | 10 min
Level of Difficulty | Easy

main meals | You can have this well-seasoned, exotic meal on the table in minutes: Just make sure the pork is cut 3/4 inch thick for quick and even cooking.

1/2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 pound lean pork loin, four 4 oz boneless chops, 3/4-inch-thick each
2 tsp olive oil
10 oz uncooked couscous
2 cup fat-free chicken broth
8 1/2 oz canned water-pack apricot halves, unpeeled, chopped (or 8 fresh apricot halves)
1 Tbsp cilantro, fresh, chopped

Instructions


1. In a resealable plastic bag, combine cinnamon, cumin and coriander. Add pork to bag, seal and shake until well-coated; allow to marinate 20 minutes. (Note: You may use a medium glass bowl instead, if desired.)
2. Heat oil in a large skillet over medium-high heat; cook pork, turning once, until cooked through and an internal temperature of 160ºF is reached, about 8 minutes.
3. Meanwhile, prepare couscous according to package directions using broth instead of water. Fold apricots and cilantro into cooked couscous and mix to combine. Serve pork over couscous. Yields 1 pork chop and about 1 1/4 cups of couscous per serving.