Ras El Hanout Spiced Frenched Pork Chops with Bing Cherry Stuffing2 Bone-in pork chops, frenched, about 10 ounces each and 2 inches thick½ cup dried Bing cherries¼ cup red cherry preserves1 teaspoon fresh thyme leaves1 tablespoon Ras El Hanout spice (Moroccan spice found in specialty food stores)Sea salt and cracked black pepper to taste1 tablespoon extra-virgin olive oil

1. Preheat oven to 350°F. 2. Prepare pork chops by seasoning with salt and pepper to taste. Using a sharp knife, cut a 3 inch slice along the edge of the pork chop and about 2 inches in, being careful not puncture through to the other side. 3. In a small bowl, add the dried Bing cherries, red cherry preserves and thyme leaves. Microwave for 30 seconds. 4. Stuff pork chops with about 1 tablespoon of cherry stuffing, ensuring that you get some of the dried Bing cherries into the chop. Do not overstuff. Reserve remaining stuffing and set aside. Season both sides of chops with Ras El Hanout.5. In a large fry pan, heat 1 tablespoon extra-virgin olive oil until smoking. Carefully place chops into pan and fry each side for about 3 minutes each or until chop is slightly golden brown. Transfer chops to a small roasting sheet. Top each chop with reserved cherry stuffing. Bake for about 8-10 minutes depending on your preferred doneness. Remove from oven and let rest for at least 15 minutes before serving. Cover chops with aluminum foil to keep warm. 6. Serve with prepared couscous, rice or potatoes.

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RECIPE PAIRING

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