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Moroccan Spiced Pork Chops

Moroccan Spiced Pork Chops

by 6 people

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Makes: 4 servings

  • 3/4 cup dried apricots, diced
  • 2 tablespoons dried currants
  • 1/4 cup orange juice
  • 4 thin bone-in pork chops
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cumin
  • 2 1/2 tablespoons EVOO
  • 3 scallions, sliced
  • 1/4 cup almonds, toasted and chopped
  1. In small bowl, toss apricots, currants and orange juice. Sprinkle pork with cinnamon and cumin; season. In skillet, cook pork in 2 tbsp. EVOO over medium-high heat, turning once, 8 minutes. Stir scallions, almonds and remaining oil into apricot mixture; season. Spoon relish over pork.