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!
Method
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Preheat the oven to 180 degrees.
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Remove the pork medallions from their packaging and pat dry with some paper towel.
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Pour the olive oil onto a dinner plate and mix with the Moroccan seasoning.
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Rub the pork medallions into the olive oil and seasoning mix and allow to sit for 5 to 10 minutes.
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Season well with salt and pepper on both sides.
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Line a baking tray with baking paper and spread the four pork medallions evenly onto the tray.
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Bake for 10 minutes before turning the pork chops and cooking for another four minutes.
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Allow to rest on the tray.
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To make the Avocado Salsa, in a bowl add all the ingredients except for the lemon and lime.
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Squeeze the juice of the lemon and lime over the salsa mix and mix through gently.
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Add the spinach leaves evenly over the four plates, and stack the grated carrot onto the leaves.
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Spoon the Avocado salsa on top of the carrot.
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Allow the pork chops to rest for five minutes from the oven before adding to the plate.
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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.
