Pork Chops Braised with Dried Fruits and Almonds

Name: Pork Chops Braised with Dried Fruits and Almonds
Cuisine: Moroccan
Ingredients: 1 cup dried figs or prunes, halved; 3 tablespoons peeled and chopped fresh ginger; 1 cup Oven-dried Apple Slices; 1 cup dried figs or prunes, halved; Toasted slivered almonds for garnishing; One 2-inch piece cinnamon stick; 1 teaspoon ground allspice; 2 teaspoons orange zest; 4 cups fresh orange juice; 1½ cups chopped red onions; 2 teaspoons minced garlic; 2 cups rich Chicken Stock; 1 tablespoon seeded and minced serrano chile; 1 cup fruity white wine like, Gewurztraminer; 1 cup fruity white wine like, Gewurztraminer; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; ¼ cup olive oil; Six 1¼-inch-thick center-cut pork chops, trimmed of fat

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

I entered this recipe in a contest sponsored by the Pork Council many years ago. I didn’t win, but I still prepare this wonderful casserole in the winter, when I’m craving rich, comforting foods. These chops are delicious served with Moroccan-Inspired Cinnamon Couscous with Sweet Spice Vegetables.

Ingredients

Six 1¼-inch-thick center-cut pork chops, trimmed of fat
Kosher or sea salt and freshly ground pepper

Africa
Morocco
Stew
Gluten-free
Winter

Method

Preheat the oven to 325°F. Season the chops to taste with salt and pepper. In a heavy, flameproof casserole or Dutch oven, heat 2 tablespoons of the olive oil and quickly brown the pork chops on both sides. If necessary, do this in batches to avoid crowding. Remove and set aside. Heat