Moroccan Pork Chops
(Adapted from Pampered Chef’s 29 Minute Meals Cookbook)
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
1 1/2 cup water
1/2 teaspoon salt
1 cup uncooked basmati and wild rice
2 tablespoons fresh parsley, chopped
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
- To start the sauce, pour balsamic vinegar into a bowl and microwave on high for 1 minute. Add raisins; set aside to soak.
- 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.
- 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.
- 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.
- 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).
- Stir parsley into cooked rice.
- To serve, place rice on plate, then a pork chop and then top with some of the sauce. Enjoy!