Moroccan-Inspired Pork Chop Sheet Pan Dinner

Name: Moroccan-Inspired Pork Chop Sheet Pan Dinner
Prep time: 20 min
Total time: 1 h
Yield: 4 servings
Ingredients: Yogurt Sauce; 3/4 cup (about 6 ounces) plain Greek yogurt; 1 tablespoon milk; 1 teaspoon chopped fresh parsley; 1 teaspoon lemon juice; 1/2 teaspoon salt; 1/2 teaspoon pepper; Spice Mixture; 2 teaspoons paprika; 1 teaspoon salt; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground coriander; Pork Chops; 4 (3/4-inch-thick) boneless pork chops; 2 cups cauliflower florets; 1 (15-ounce) can chickpeas, rinsed, drained; 1/3 cup green olives, roughly chopped; 1/4 cup roughly chopped dried apricots; 1/2 lemon, cut into wedges; 1/4 cup Land O Lakes® Butter with Canola Oil melted

Inspired by Moroccan flavors, these unique pork chops will liven up weeknight dinner. An added bonus is this recipe only uses one sheet pan!

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20 min

Prep Time

1 hr

Total Time

servings

Ingredients

Yogurt Sauce

³/₄ cup (about 6 ounces) plain Greek yogurt

1 tablespoon milk

1 teaspoon chopped fresh parsley

1 teaspoon lemon juice

¹/₂ teaspoon salt

¹/₂ teaspoon pepper

Spice Mixture

2 teaspoons paprika

1 teaspoon salt

1 teaspoon ground cumin

¹/₂ teaspoon ground cinnamon

¹/₄ teaspoon ground ginger

¹/₄ teaspoon ground coriander

Pork Chops

4 (3/4-inch-thick) boneless pork chops

2 cups cauliflower florets

1 (15-ounce) can chickpeas, rinsed, drained

¹/₃ cup green olives, roughly chopped

¹/₄ cup roughly chopped dried apricots

¹/₂ lemon, cut into wedges

¹/₄ cup Land O Lakes® Butter with Canola Oil, melted

How to make

STEP 1

Heat oven to 425°F. Line half-sheet baking pan (18x13x1-inch) with parchment paper. Set aside.
STEP 2

Combine all yogurt sauce ingredients in small bowl; mix well. Cover; refrigerate.
STEP 3

Combine all spice mixture ingredients in small bowl, mix well. Reserve 1 tablespoon spice mixture; set aside.
STEP 4

Toss together cauliflower, chickpeas and 2 tablespoons melted Butter with Canola Oil on prepared pan; sprinkle with remaining spice mixture. Roast 15 minutes.
STEP 5

Meanwhile, coat pork chops with remaining melted Butter with Canola Oil; sprinkle both sides of chops with reserved spice mixture. Decrease oven temperature to 400°F. Remove pan from oven.
STEP 6

Place pork chops on pan, leaving at least 1/2 inch between chops. Add olives, apricots and lemon wedges; toss lightly with cauliflower and chickpeas. Roast 20 minutes or until internal temperature of pork reaches 145°F and cauliflower is tender. Let rest 3 minutes before serving with yogurt sauce.

Tip #1

Squeeze roasted lemon wedges over pork chops for a burst of bright citrus flavor.

510 Calories

23 Fat (g)

90 Cholesterol (mg)

900 Sodium (mg)

38 Carbohydrates (g)

10 Dietary Fiber

39 Protein (g)

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