I love the spices that Moroccan food uses. For the most part the spices are minimal, but each pack a punch of savory, unique flavors.
time: about 45 minutes
4 pork chops
1/2 teaspoon coriander
1/2 teaspoon cumin
1 bell pepper (red or orange) sliced into large strips
3 tablespoons olive oil
1/2 cup sliced almonds
2 garlic cloves
1/4 teaspoon brown sugar
1/4 teaspoon ground black pepper
coconut oil, for pan
fresh green beans, stems removed
- Combine coriander, cumin, salt, half of the fresh bell pepper, olive oil, almonds and garlic cloves to a food processor; process until smooth.
- Place the ground mixture into a zip lock bag or large container with a lid.
- Coat the pork chops with the sauce mixture.
- After your skillet is hot, add a bit of coconut oil (or any high-heat oil). Reduce the heat to medium-high and then add each pork chop. Sear each side in the hot pan, then reduce the heat to medium-low and allow to cook until the pork chops are cooked through (flip occasionally).
- Add the fresh green beans and the other half of bell peppers to the sauce mixture left in the bag, coating evenly. Cook in a skillet for about 5 minutes until they are soft but still crunchy.
- Serve hot!