Instructions

1. Begin by gathering all your ingredients: 4 pork chops, 2 teaspoons of Moroccan spice blend, 2 tablespoons of olive oil, 1 sliced onion, 1 cup of chopped dried apricots, 1/2 cup of chicken broth, and salt and pepper to taste.
2. Pat the pork chops dry with paper towels and season both sides generously with salt, pepper, and the Moroccan spice blend. Make sure the spices adhere well to the meat.
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully add the seasoned pork chops to the skillet.
4. Sear the pork chops for about 4-5 minutes on each side, or until they develop a nice golden-brown crust. Avoid overcrowding the pan; you may need to cook in batches if your skillet isn’t large enough.
5. Once the pork chops are browned, remove them from the skillet and set them aside on a plate. Reduce the heat to medium.
6. In the same skillet, add the sliced onion and sauté for about 3-4 minutes, or until they become translucent and slightly caramelized.
7. Add the chopped dried apricots to the skillet with the onions and stir well to combine. Cook for another 2-3 minutes, allowing the apricots to soften slightly.
8. Pour in 1/2 cup of chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom. Bring the mixture to a simmer.
9. Return the seared pork chops to the skillet, nestling them into the onion and apricot mixture. Cover the skillet with a lid and let it simmer for an additional 10-12 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
10. Once cooked, remove the skillet from heat and let the pork chops rest for a few minutes before serving. This will help retain their juices.
11. Serve the Moroccan style pork chops warm, topped with the onion and apricot mixture. Enjoy with your choice of side dishes, such as a fresh salad or steamed vegetables.