Moroccan Pork Chops with Avocado Salsa


Servings 4
Time Needed Prep
Ingredients 14
Difficulty Easy

Rating (click to rate)

4.7 based on 3 ratings.


  • 2 Ripe Tomatoes chopped roughly
  • 1/2 Spanish Onion very finely chopped
  • 2 Shallots finely diced
  • 1 Avocado roughly chopped
  • 1/2 Lemon
  • 1/2 Lime
  • To Serve
  • 1 cup Baby Spinach Leaves
  • 3 tbsp Olive Oil
  • 4 tbsp Greek Yoghurt
  • Moroccan Pork Chops
  • 4 Pork Loin Medallions
  • 2 tbsp Moroccan Seasoning
  • 3 tbsp Olive Oil

Nutrition Information

Qty per
558g serve
Qty per
Energy 495.63kcalcal 88.889369138223kcalcal
Protein 63.71gg 11.426147948664gg
Fat (total) 18.36gg 3.2927966777188gg
 - saturated 5.52gg 0.98999115800696gg
Carbohydrate 10.75gg 1.9279719109737gg
 - sugars 9gg 1.6141160184896gg
Dietary Fibre 1gg 0.17934622427662gg
Sodium 270.1mgmg 48.441415177116mgmg

Nutritional information does not include the following ingredients: ripe Tomatoes, Spanish Onion, Avocado, Lemon, Lime, Olive oil, Olive oil

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Want a special dinner for that special person in your life? Try out this Moroccan Pork Chops with Avocado Salsa recipe!

I’m always looking for new ways to cook traditional meals that are a little different. Moroccan Pork Chops and Avocado Salad fits the bill for the whole family!

Moroccan Pork Chops with Avocado Salsa | Stay at Home


  1. Preheat the oven to 180 degrees.

  2. Remove the pork medallions from their packaging and pat dry with some paper towel.

  3. Pour the olive oil onto a dinner plate and mix with the Moroccan seasoning.

  4. Rub the pork medallions into the olive oil and seasoning mix and allow to sit for 5 to 10 minutes.

  5. Season well with salt and pepper on both sides.

  6. Line a baking tray with baking paper and spread the four pork medallions evenly onto the tray.

  7. Bake for 10 minutes before turning the pork chops and cooking for another four minutes.

  8. Allow to rest on the tray.

  9. To make the Avocado Salsa, in a bowl add all the ingredients except for the lemon and lime.

  10. Squeeze the juice of the lemon and lime over the salsa mix and mix through gently.

  11. Add the spinach leaves evenly over the four plates, and stack the grated carrot onto the leaves.

  12. Spoon the Avocado salsa on top of the carrot.

  13. Allow the pork chops to rest for five minutes from the oven before adding to the plate.

  14. Top with a tablespoon of Greek yoghurt and serve immediately.

Recipe Hints and Tips:

  • Moroccan Pork Chops with Avocado Salsa is best made fresh just before serving, this recipe is not suitable for freezing.
  • Any types of pork cut would work, but medallions are moist and tender and easy to eat.
  • If you're not keen on avocado, substitute with mango and a little chopped red chilli.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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