Moroccan-Seasoned Chops With Fruited Couscous
- 4 New York (top loin) pork chops 3/4-inch thick
- 3/4 teaspoon cumin
- 3/4 teaspoon coriander
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cayenne ground red pepper
- 1 teaspoon olive oil
- 10 ounces couscous
- 1/4 cup raisins
- 1/4 cup dried apricots chopped
- 2 tablespoons pine nuts
- nonstick cooking 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 8 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
- Meanwhile, prepare couscous according to label directions, adding raisins, apricots and pine nuts to cooking water. Serve chops on top of couscous.
new, cumin, coriander, cinnamon, cayenne ground red pepper, olive oil, couscous, raisins, nuts, nonstick cooking spray
Taken from www.yummly.com/recipe/Moroccan-Seasoned-Chops-with-Fruited-Couscous-2248694 (may not work)