Moroccan-Seasoned Chops with Fruited Couscous
- 4 boneless pork chops, 3/4-inch thick
- 3/4 tsp ground cumin
- 3/4 ground coriander
- 1/8 tsp ground cinnamon
- 1/8 tsp cayenne, (ground red pepper)
- 1 tsp olive oil
- 1 10 oz box couscous
- 1/4 cup raisins
- 1/4 cup dried apricots, chopped
- 2 Tbs 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 until internal temperature on a thermometer reads 160° F.
- Meanwhile, prepare couscous according to label directions, adding raisins, apricots and pine nuts to cooking water. Serve chops on top of couscous.
Serving Suggestion: Serve with sautéed broccoli for a complete meal.
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