Moroccan-Seasoned Chops with Fruited Couscous
Source: National Pork Board
Serves 4

4 boneless pork chops, 3/4-inch thick
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
1 teaspoon olive oil
1 10-oz box couscous
1/4 cup raisins
1/4 cup chopped dried apricots
2 tablespoons pine nuts
Cooking oil spray

In small bowl combine cumin, coriander, cinnamon and cayenne; rub mixture onto both sides of pork chops. Heat oil in large nonstick skillet over medium-high heat; cook chops, turning once, about 6 to 8 minutes. Meanwhile, prepare couscous according to label directions, adding raisins, apricots and pine nuts to cooking water. Serve chops on top of couscous.

Nutrition Facts
Calories 480 calories, Protein 32 grams, Fat 8 grams
Saturated Fat 2 grams, Sodium 65 milligrams
Cholesterol 65 milligrams, Carbohydrates 68 grams