Equipment
Ingredients
Pork & Spice Rub
- 4 bone-in pork chops, room temperature
- 5 g ground cumin
- 5 g ground coriander
- 5 g smoked paprika
- 2 g ground cinnamon
- 2 g ground turmeric
- 6 g salt
- 2 g black pepper
- 30 ml olive oil
Braising Sauce
- 1 yellow onion, thinly sliced
- 4 garlic cloves, minced
- 10 g fresh ginger, grated
- 250 ml chicken stock
- 60 g dried apricots, halved
- 15 ml lemon juice
- 10 g fresh cilantro, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 654 kcal
- Protein
- 53 g
- Carbohydrates
- 21 g
- Fat
- 40 g
- Fiber
- 4 g
- Sugar
- 11 g
- Sodium
- 853 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 19 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 159 mg
- Potassium
- 1158 mg
- Calcium
- 147 mg
- Iron
- 4.1 mg
- Magnesium
- 70 mg
- Phosphorus
- 583 mg
- Zinc
- 6.9 mg
- Vitamin A
- 125 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 1.8 mcg
- Vitamin E
- 2.8 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 1.3 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 1.32 mg
- Riboflavin
- 0.88 mg
- Niacin
- 18.5 mg
- Folate
- 16 mcg
- Water
- 284 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the pork chops dry with paper towels. In a small bowl, combine cumin, coriander, smoked paprika, cinnamon, turmeric, salt, and black pepper. Rub the spice mixture thoroughly over both sides of the pork chops.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork chops. Sear for 3-4 minutes per side until a deep golden-brown crust forms. Remove chops from the pan and set aside on a plate (they will not be cooked through yet).
Reduce heat to medium. Add the sliced onions to the same pan. Sauté for 5-6 minutes, stirring frequently to pick up any browned bits (fond) from the bottom of the pan, until the onions are softened and beginning to brown.
Add the minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Pour in the chicken stock and lemon juice, scraping the bottom of the pan to fully deglaze. Stir in the dried apricots. Bring the liquid to a gentle simmer.
Return the pork chops and any accumulated juices to the pan, nestling them into the onion mixture. Cover the pan, reduce heat to low, and simmer for 10-15 minutes, or until the internal temperature of the thickest part of the chop reaches 63°C (145°F).
Remove the pan from heat. Let the chops rest in the pan for 5 minutes. Garnish with fresh chopped cilantro before serving.
Chef's Notes
- Patting the pork dry is crucial for a good sear. Moisture creates steam, which prevents the Maillard reaction (browning) that develops deep flavor.
- If using boneless chops, reduce the braising time by 3-5 minutes as they cook faster than bone-in cuts.
- For added complexity, a teaspoon of Harissa paste added with the garlic provides a lovely background heat.
- Serve this dish over couscous, quinoa, or roasted cauliflower to soak up the aromatic sauce.
Storage
Refrigerator: 3 days — Store in an airtight container with plenty of sauce to keep meat moist.
Freezer: 2 months — Texture of onions may soften further upon thawing.
Reheating: Reheat gently in a skillet over low heat with a splash of water or broth, covered, until warmed through.
Troubleshooting
Pork chops are dry and tough
Cause: Overcooked during the braising stage
Fix: Slice thinly and toss with extra sauce to mask dryness; cannot be fully reversed.
Prevention: Use a digital meat thermometer and remove from heat exactly when they reach 63°C (145°F); carryover cooking will finish them.
Cultural Context
While pork is not traditional in Moroccan cuisine due to Islamic dietary laws, this fusion recipe borrows the region's signature flavor profile—mixing savory spices like cumin and coriander with the sweetness of dried fruit (often found in tagines)—and applies it to a Western-style pork chop preparation.
