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Moroccan Stuffed Pork Chops

Pork
  • Prep Time: 7 min.
  • Cook Time: 40 min.
  • Serves: 4

Average (21 Ratings): 3.5 out of 5 stars

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Ingredients

  1. 1/4 cup pine nuts
  2. 4 tablespoons unsalted butter
  3. 1 small onion, finely chopped
  4. 3 cups small pieces prepared cornbread
  5. 1/2 cup chicken broth
  6. 1/4 cup dried currants or raisins
  7. 1/2 teaspoon ground cinnamon
  8. 4 (8 ounce) (1 inch thick) bone-in pork chops
  9. Salt and pepper
  10. 2 (6 ounce) packages baby spinach

Nutrition Info

Per Serving

  • Calories: 1492 kcal
  • |
  • Carbohydrates: 176 g
  • |
  • Dietary Fiber: 11 g
  • |
  • Fat: 61 g
  • |
  • Protein: 57 g
  • |
  • Sugars: 32 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. In a medium skillet, toast the pine nuts over medium heat for 3 minutes; transfer to a medium bowl. Add 1 tablespoon butter and the onion to the pan and cook, stirring, until softened, about 5 minutes; add to the pine nuts. Stir in the cornbread pieces, chicken broth, currants and cinnamon until combined.
  2. Slice each pork chop in half horizontally, up to the bone. Spread the chops open and season with salt and pepper. Form the stuffing into 4 patties. Place 1 patty inside each pork chop and close the meat around the stuffing.
  3. Melt 2 tablespoons butter in the skillet over medium heat. Add the chops, cover and cook for 5 minutes on each side. Transfer to a plate, cover loosely with foil and let stand for 5 minutes.
  4. Meanwhile, in the skillet, cook the baby spinach until just wilted. Stir in the remaining 1 tablespoon butter and season with salt and pepper. Divide the spinach among 4 plates and top with the pork chops; drizzle any juices on top.

Yield: 4 servings

3. Still Hungry?

FYI: You can swap skinless, boneless chicken breasts for the pork chops.

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Average (21 Ratings): 3.5 out of 5 stars

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6 reviews

Most Helpful Reviews

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  • moroccan pork? they dont sell pork there

    living_straight - October 23, 2007 09:28:22 AM PST
    i lived in morocco for almost 2 years, pork is forbidden due to the islamic religion, they dont even sell pork even in the big grocery stores in casablanca, they just dont allow it. the only pig i saw was in the zoo. so unless they mean the spices used are moroccan it is the only way, because moroccans do not have pork in their country nor do they eat it. unless they leave the country

    1 of 1 found this review helpful.

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  • Morrocan stuffed porkshops by Rachel Ray

    lotusflower1028 - March 24, 2008 10:53:14 PM PST
    I am from Morocco and we don't serve pork there. Pork is forbidden due to the islamic faith, so there is no such recepie, It should be renamed. Thanks.

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  • 61 grams of Fat!!

    Joker - February 9, 2008 01:27:20 PM PST
    Rachael Ray really gets on my nerves. Aside from being another Oprah Flunky, she has not taken the rising tide of obesity into consideration. A meal that is 1500 calories, 170 carbs and over 60 grams of fat.
    That is unbelievably bad for you and even worse, it really did not taste that good at all.
    Another flop from the flunky...

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  • Moroccan Pork Chops: what?

    Sumea - November 26, 2007 01:40:51 PM PST
    Rachel Ray should know better - she should have titled it
    "Seasoned Pork Chops" There is nothing in the seasonings that is exclusive to Morocco, if she had cumin, paprika, tumeric, cilantro, parsley and other seasonings mixed in this recipe, maybe...too far fetched to even consider it may be close to a moroccan dish - I didn't find anything about it to be as the title.
    As pork is not a staple of the Moroccan diet, it is misleading to the viewers. Recipe just doesn't work for me. The Moroccan "themed" parties, foods and clothes are popular and sell so why not promote "pork" as a favorite moroccan dish for those unknowing souls out there.
    why not Kosher Pigs Feet?

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  • It is important

    W W - October 15, 2007 06:40:25 AM PST
    I agree that describing a pork dish as "Moroccan" when most Moroccans would never touch that meat is an embarrassing error of judgment. I am not Moroccan but I cringed as soon as I saw it. This issue IS relevant to this discussion: food is inexorably linked with culture, history, and in this case, religion. Call this recipe "Cinnamon Spiced Pork Chops" if you like, but if you are naming a recipe after a country's cuisine, you must show respect for the culture whose traditions you are borrowing from. Please at least consider changing the name of the recipe, or switch the meat to chicken or any other more appropriate meat. Thanks.

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