Moroccan Pork Chops

Printable Recipe

Moroccan Pork Chops
(Adapted from Pampered Chef’s 29 Minute Meals Cookbook)

Ingredients

Sauce
1/2 cup balsamic vinegar
1/4 cup raisins
2 shallots, diced
1/4 cup pimento-stuffed green olives, chopped
1/4 cup packed brown sugar
2 tablespoons capers

Rice
1 1/2 cup water
1/2 teaspoon salt
1 cup uncooked basmati and wild rice
2 tablespoons fresh parsley, chopped

Pork
4 boneless loin chops (we use thick Iowa Chops)
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil

1. To start the sauce, pour balsamic vinegar into a bowl and microwave on high for 1 minute.  Add raisins; set aside to soak.  
2. To start the rice, combine water and salt in a saucepan; bring to a boil.  Add rice; cover and simmer over low heat for 15 minutes or until water is absorbed.  Remove from heat.
3. For the pork, season it with salt and pepper.  Dredge in flour, shake off excess.  Add oil to a large skillet; heat over medium-high for 1-3 minutes or until shimmering.  Add pork; cook 2-3 minutes on each side or until golden brown (may need to cook a few extra minutes if using the thick Iowa chops).  Remove from skillet.
4. To finish the sauce, using the same skillet, reduce the heat to medium.  Add shallots; cook and stir until golden.  Add raisin mixture; simmer 1 minute or until liquid is slightly reduced.  Stir in olives, brown sugar and capers  Simmer 2 minutes or until sauce starts to thicken.
5. Add pork chops to sauce; simmer gently 3-5 minutes or until internal temperature reaches 155 degrees, turning pork chops to coat well with sauce.  Remove from heat (temperature will rise to 160 degrees).
6. Stir parsley into cooked rice.
7. To serve, place rice on plate, then a pork chop and then top with some of the sauce.  Enjoy!