In small bowl combine cumin, coriander, cinnamon and cayenne; rub mixture onto both sides of pork chops. Heat oil in large nonstick skillet over medium-high heat; cook chops, turning once, about 6 to 8 minutes. Meanwhile, prepare couscous according to label directions, adding raisins, apricots and pine nuts to cooking water. Serve chops on top of couscous.
Republished with permission, National Pork Council
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 4|
|Calories from Fat: 215 (29%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 5g|
|Cholesterol 137.3mg||42 %|
|Sodium 121.2mg||4 %|
|Potassium 1116.1mg||29 %|
|Total Carbohydrate 77.4g||23 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 71.9g|
|Protein 52.2g||75 %|
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Calories per serving: 738
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