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Pork Chops with Moroccan Spices and Yogurt Sauce picture

Pork Chops with Moroccan Spices and Yogurt Sauce

Pork chops are a good lean protein and make for a great weeknight meal. The Greek yogurt sauce combined with the Moroccan spices on the pork make for a tasty and unique dish.

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  • 1 lemon or lime
  • 1 cup Greek yogurt (try the Fage brand)
  • 4 boneless center cut pork chops, about 3/4-inch thick
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 3 teaspoons whole fennel seeds
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped fresh cilantro for garnish (optional)

Serves 4

  1. Preheat the oven to 350F. Place a baking dish in the oven to warm.
  2. Juice the lemon or lime and add 1 tablespoon of the juice and a dash of salt and pepper to the yogurt. Stir to combine and taste; add more juice and seasonings as desired. Set aside.
  3. In a small bowl, combine the cumin, coriander and fennel seeds. Salt and pepper both sides of each chop, then sprinkle both sides with some of the spice mixture. Press the mixture onto each chop to make sure they are well seasoned.
  4. In a skillet large enough to hold all of the chops, heat the olive oil over medium-high heat. When hot, put the chops in the pan and brown on one side for 3 to 4 minutes. Turn the chops and brown on the other side for 2 minutes more. Remove the chops from the skillet and put them in the pre-heated baking dish. Cover with aluminum foil and bake for 7 to 10 minutes to finish cooking.  (Pork should reach an internal temperature of about 145F to 150F for medium.)
  5. Serve chops with a dollop of yogurt sauce and a sprinkle of cilantro for garnish (if using). Pass extra yogurt sauce on the side.

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