Cotes de Porc Marocaine (Pork chops with spices)
Published November 17, 1981
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
8 half-inch thick pork chops, about 2 pounds total weight
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon corn oil
1 ½ cups finely chopped onion
2 teaspoons finely minced garlic
1 cup water
½ teaspoon powdered cumin
⅛ teaspoon paprika
½ teaspoon powdered turmeric
1 bay leaf
Nutritional analysis per serving (4 servings)
8 grams carbs; 275 milligrams cholesterol; 740 calories; 15 grams monosaturated fat; 7 grams polyunsaturated fat; 12 grams saturated fat; 40 grams fat; 2 grams fiber; 1219 milligrams sodium; 83 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the chops with salt and pepper.
- Step 2
Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook until nicely browned on one side, about five or six minutes. Turn the chops and brown on the second side about five minutes. Pour off all the fat from the skillet.
- Step 3
Return the skillet to the heat and scatter the onions and garlic around the chops. Cook briefly, stirring. Add the water and sprinkle the chops with cumin, paprika, turmeric and bay leaf. Cover closely and cook about 30 minutes over low heat. Serve the chops with the sauce poured over.
Private Notes
Comments
If using thin pork chops, cook for 15 minutes - otherwise they are over-cooked and dry. Good flavors!
Cook thin chops for 15 minutes.
I used thin pork chops with bones. Delicious!