Tagine-ish Moroccan Pork Chops

Ever since I discovered how much Greg liked dried fruit in savory dishes, I've been trying to come up with more recipes that incorporate them. These are my Tagine-ish Moroccan Pork Chops. Tagine-ish cuz they're full of dried apricots and raisins. If you've never tried Harissa Paste, you should definitely seek it out. It's an African chili sauce that's got a serious kick and really good with other Moroccan flavors like cumin and coriander. The sauce was so flavorful and just perfect on top of some couscous! Almost Friday!

Ingredients:


1 Tbsp Harissa paste
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
2 bone-in pork chops
1 Tbsp olive oil
1/2 c onions, chopped
1 tsp garlic, minced
1/2 c chicken broth
1/4 c heavy cream
1/4 c dried apricots, chopped
1/4 c raisins
Couscous, for serving
Fresh parsley, for garnish


Prep:


1. Mix together Harissa, cumin, coriander and cinnamon in a small bowl. Place pork chops in a resealable bag, add spice mixture, seal and shake until well-coated. Marinate the meat for 30 minutes in the fridge.


2. Heat oil in a large skillet over medium-high heat. Add pork and brown 4 minutes on each side. Remove to a plate.


3. Turn heat down to medium. Add onion and cook 5 minutes, stirring. Add garlic and cook 1 minute. Add broth and deglaze. Add cream, apricots and raisins and bring to a simmer. Return pork and any juices. Simmer, uncovered, 7-8 minutes until pork is cooked through.


4. Remove pork to serving plate. Turn heat up to high and boil until sauce thickens, 5 minutes. Serve pork on top of the couscous with sauce on top and garnished with parsley.