Pork Chops Braised with Dried Fruits & Almonds

Directions

Trim chops of most fat, season with salt and pepper; brown on both sides quickly in 2 tablespoons of olive oil in a heavy, oven-proof casserole.

Remove and set aside.

Add onion and garlic and cook over moderate heat in remaining oil until lightly coloured.

Return chops to casserole and add remaining ingredients.

Cover and bake in a preheated 325℉ (160℃) oven for 1 hour or until chops are tender.

Remove chops and fruits to serving plates and keep warm.

Discard cinnamon stick.

Reduce juices to a light sauce consistency and pour over chops.

Adjust seasonings.

Garnish with toasted almonds, fennel sprigs and cinnamon couscous.

For the couscous: In a saucepan, heat stock and saffron to a simmer and then let sit off heat for 15 minutes.

Place pan back on stove and add oil, garlic, cumin, coriander, cinnamon and nutmeg and bring to a boil.

Correct seasoning with salt and pepper.

Place couscous in a mixing bowl and pour hot liquid over.

Let couscous stand covered for 5 minutes to absorb stock.

Fluff gently with a fork and serve hot or at room temperature.

Mix in green onions and pine nuts before serving.