Thursday, April 22, 2010

Wok's For Dinner: Moroccan Pork Chops

I found the basic recipe for this meal at Taste of Home, but used chicken thighs when I first prepared it several months ago. It's definitely different from what I grew up on. I don't think that it ever occurred to my mom to use ingredients such as raisins and cinnamon in a main dish. But I liked it, that's for sure.

Moroccan Pork Chops

1/2 tsp brown sugar
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp ground cinnamon
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
2 tsp flour
4 pork loin chops
2 tsp olive oil
3 green onions, chopped
1/2 cup + 2 Tbsp chicken broth
1 1/2 oz raisins
1 tsp flour

In a small bowl, combine the first 8 ingredients. Set aside 1 tsp spice mixture. Add flour to remaining mixture, and coat pork chops. In a large skillet, brown pork chops in oil on both sides. Remove and keep warm. Add green onion to the pan, then stir in broth and raisins. Bring to a boil; reduce heat, and return pork chops to the pan. Cover and simmer on low for 20 minutes or until pork chops are cooked through. Combine 1 tsp flour with remaining broth until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve sauce over pork chops.

If freezing: Place cooked pork chops and sauce into a freezer bag, seal up and lay flat in the freezer. Thaw 24 hours in the refrigerator, and heat in the microwave. Very convenient when you've got events going on in the evening like Spring ball games! :)

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