Pork Chops Braised with Dried Fruits & Almonds

This is a North African-inspired braise with serious depth. Thick-cut pork chops get browned and then slowly braised in fresh orange juice, Gewurztraminer wine, chicken broth, and a fragrant mix of ginger, allspice, cinnamon, and serrano chili.

Dried figs and apple slices cook alongside the chops, softening into jammy, sweet bites that soak up the braising liquid. The orange juice reduces into a glossy sauce with fruity sweetness and just enough heat from the serrano to keep things interesting. After an hour in the oven, the chops are fork-tender and the pan juices get reduced into a concentrated sauce.

The saffron cinnamon couscous served alongside is practically a recipe on its own: cumin, coriander, cinnamon, nutmeg, and roasted garlic infuse the stock before it soaks the couscous, then toasted pine nuts and scallions get folded in.

Chef Tips

• Brown the chops quickly over high heat. You want a sear, not a cook-through. The braising finishes them.
• Use thick-cut centre-cut chops (1 ¼ inches). Thin chops will dry out during the hour-long braise.
• Reduce the braising liquid after removing the chops. A thin, watery sauce wastes all that concentrated flavor.
• Toast the almonds and pine nuts in a dry skillet until just golden. Burnt nuts taste bitter and ruin the garnish.

Variations

• Use dried prunes instead of figs for a deeper, more wine-friendly sweetness.
• Swap Gewurztraminer for a Beaujolais or Pinot Noir for a richer, red-wine braising liquid.
• Serve over plain rice instead of couscous if you want something simpler.