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The M Cave Cookbook

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Moroccan Stuffed Pork Chops


My oldest son travels all over the world and he sends me spices from the different countries. My absolute favorite spice is a Moroccan spice similar to curry powder or Chinese Five Spice called Ras el Hanout. It’s fantastic on any meats, vegetables, etc.

I like to take the really thick bone-in pork chops and I stuff them. Cut a pocket in each chop. I just use a cheap cornbread stuffing mix (Great Value is $1.00 lol) I put the stuffing mix in a large bowl, add minced sweet onions (Vidalias are the best!), minced garlic, raisins (gold or regular), chopped apple (use a tart apple), Worcestershire sauce, salt, pepper, and some apple cider or apple juice - the stuffing needs to be moist.

Stuff your chops and I use toothpicks to keep them closed. In a large casserole dish (I like a deep one) put a layer on uncooked rice or couscous, or you can just use more stuffing (I like both rice and stuffing lol) put a layer or pitted dates (or prunes!), chopped apple and onion. Sit the chops on top. I usually add cubed butternut squash or sweet potato, baby carrots, more dates and raisins and apples. Sprinkle Ras el Hanout liberally over it then Pour apple cider or apple juice over it all - you need a decent amount of liquid because it will cook your rice/couscous. Cover with aluminum foil and bake at 375F for about 45 minutes then uncover and bake another 15-20 Minutes. I can only eat half a chop because they are so big plus the stuffing, veggies, etc. The nice thing is that it’s a one pot meal - you don’t need a ton of dirty dishes. Sometimes I make the stuffing mix IN the casserole so I don’t dirty a bowl.

Mrs. Malako
Mrs. Malako
Jun 20, 2024

I will have to try to make them! They sound delicious!!!

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