Moroccan Pork Chops
1/2 cup (125 mL) white balsamic vinegar
'/4 cup (50 mL) raisins
'/4 cup (50 mL) pimento-stuffed green olives
'/4 cup (50 mL) packed brown sugar
2 tbsp 80 mL) capers
4 Boneless pork loin chops, cut 1/2 in.
1/2 tsp (2 mL) salt
'/4 tsp (1 mL) coarsely ground black pepper
2 tbsp (30 mL) all-purpose flour
2 tbsp 80 mL) olive oil
Preparation1. To start sauce, pour vinegar into Prep Bowl; microwave on HIGH 1 minute. Add raisins; set aside
to soak. To start rice, combine water and salt in (l.S-qt/l.S-L) Saucepan; bring to a boil. Add rice;
cover and simmer over low heat 15 minutes or until water is absorbed. Remove from heat. .,
2. For pork, season pork with salt and black pepper. Dredge in flour, shaking off excess. Add oil to
(10-in./2s-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add pork;
cook 2-3 minutes on each side or until golden brown. Remove from Skillet.
3. Meanwhile, to finish sauce, chop shallots and olives using Food Chopper. Reduce heat to
medium. Add shallots to Skillet; cook and stir until golden. Add raisin mixture; simmer 1 minute
or until liquid is slightly reduced. Stir in olives, sugar and capers. Simmer 2 minutes or until
sauce starts to thicken.
4. Add pork chops to sauce; simmer gently 3-5 minutes or internal temperature reaches 155°F
(68°C), turning pork chops to coat well with sauce. Remove from heat (temperature will rise
***Was very, very good. Just a warning: this is a rather sweet sauce.
Linking up to Sundays at One Food Club @ Cocina Diary.