1 3/4 teaspoons Moroccan Spice Mixture, divided
1/2 teaspoon salt, divided
4 (6-ounce) boneless pork loin chops
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1/2 small onion, diced
2 apples, peeled and chopped
2 ripe pears, peeled and chopped
1 cup chicken broth
Rub 1 teaspoon Moroccan Spice Mixture and 1/4 teaspoon salt evenly on both sides of pork chops.
Melt butter with oil in a large skillet over medium-high heat. Cook pork chops 4 minutes on each side or until done. Remove pork chops from skillet, and keep warm.
Add onion to drippings in skillet; cook over medium-high heat, stirring occasionally, 5 minutes or until fruit is tender. Stir in remaining 3/4 teaspoon Moroccan Spice Mixture and 1/4 teaspoon salt; cook over medium-high heat 5 minutes. Serve over pork chops.
Moroccan Spice Mixture
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon paprika
3 whole cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
Heat a nonstick skillet over medium-high heat. Remove skillet from heat; add cumin and coriander seeds. Toast, stirring often, 2 minutes or until spices are fragrant (do not brown). Cool.
Process seeds, paprika, and remaining ingredients in a spice mill or coffee grinder until finely ground. Stir spice mixture in an airtight container up to 1 month.
« Pork
