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Moroccan-Seasoned Chops with Fruited Couscous

4 boneless pork chops, 3/4-inch thick
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne (ground red pepper )

1 teaspoon olive oil

1 (10-ounce) box couscous
1/4 cup raisins

1/4 cup chopped dried apricots

2 tablespoons pine nuts

Cooking oil spray

1. In small bowl combine cumin, coriander, cinnamon and cayenne; rub mixture onto both sides of pork chops.
2. Heat oil in large nonstick skillet over medium-high heat; cook chops, turning once, about 6 to 8 minutes.
3. Meanwhile, prepare couscous according to label directions, adding raisins, apricots and pine nuts to cooking water. Serve chops on top of couscous.

Serves 4.

Nutrition Facts:
Calories 480 calories
Protein 32 grams
Fat 8 grams
Sodium 65 milligrams
Cholesterol 65 milligrams
Saturated Fat 2 grams
Carbohydrates 68 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.