Inspired by Moroccan flavors, these unique pork chops will liven up weeknight dinner - and an added bonus - this recipe only uses one sheet pan!
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2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon coriander
4 (1/2-inch thick) boneless pork chops
2 cups cauliflower florets
1 (15-ounce) can chickpeas, drained, rinsed
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
6 ounces plain Greek yogurt
1 tablespoon buttermilk
1 teaspoon chopped fresh parsley
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
Heat oven to 400°F. Line half sheet baking pan (18x13x1-inch) with parchment paper. Set aside.
Stir paprika, ground cumin, ground cinnamon, ground ginger, and coriander together in bowl. Remove 2 teaspoons; rub onto both sides of pork chops. Place into middle of prepared pan. Toss cauliflower, chickpeas, green olives, and apricots with remaining spice mixture.
Spoon cauliflower mixture around pork chops. Lay lemon wedges on top of mixture. Dollop with butter with canola oil. Bake 20-22 minutes or until internal temperature of pork reaches 145°F, pork is cooked through and cauliflower is tender.
Combine yogurt, buttermilk, lemon juice, parsley, salt, and pepper in bowl; mix well. Serve with pork chops.
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