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Moroccan Pork Chops with Avocado Salsa

Moroccan Pork Chops with Avocado Salsa

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 14
Difficulty Easy

Rating (click to rate)

4.7 based on 3 ratings.

Ingredients

  • 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
100g
Energy 3493cal 626cal
Protein 66g 12g
Fat (total) 81g 14g
 - saturated 14.6g 2.6g
Carbohydrate 17.5g 3.1g
 - sugars 11.1g 2g
Dietary Fibre 5.5g 1g
Sodium 273mg 49mg

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 Mum.com.au

Method

  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.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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