These Paleo pork chops are rubbed with Moroccan spices, served over apple noodles, and finished with a date and apricot chutney.
I’m over here trying to figure out how to explain just how much awesomeness is packed into this dish without sounding completely over the top. Spoiler alert: I can’t. But trust me, this recipe is everything.
I could scarf down these Moroccan-spiced Paleo pork chops with spiralized apple noodles all day. Let me just lay out what you can expect: smoky-sweet crusted pork chops that get perfectly caramelized in a hot pan, paired with crisp, naturally sweet apple noodles. It’s Paleo-friendly, ridiculously flavorful, and honestly, a total game changer.
This recipe came to life the moment I spiralized an apple for the first time. I’d been baking apples forever, but turning them into noodles was a total revelation. Then it hit me—pork chops and apples are already BFFs, so why not give the pairing a fresh, modern twist? Add a Moroccan-inspired spice blend that brings bold, exciting flavors, and boom. Magic on a plate.
If you’ve never tried Moroccan food, let me just say it’s the opposite of bland. Now, I get it: Pork is not a common ingredient in Morocco due to religious restrictions, so this dish is far from traditional. But once you taste this sweet and savory goodness, you’ll want to make this recipe again and again.
Are Moroccan-Spiced Paleo Pork Chops With Spiralized Apple Noodles Healthy?
Eating healthy is all about balance, and balance is in the eye of the beholder. That said, this recipe can absolutely be part of a balanced diet. Let’s break it down. Pork chops can be a lean source of protein, especially if you trim the fat. They’re also high in iron, zinc, and selenium. However, they are considered a red meat, and how often you want to consume red meat is up to your personal preferences. The spice blend of cumin, cinnamon, paprika, and allspice isn’t just for show; these spices contain anti-inflammatory properties and antioxidants, which is a nice little bonus for your body. There’s also some olive oil, which is a heart-healthy fat.
The chutney and apple noodles contain the most notable nutrients. Apricots and dates are rich in fiber, potassium, and vitamins like A and K, while pistachios deliver healthy fats and a little bit of protein. Apples are a source of vitamin C and fiber. There is a touch of coconut sugar and honey, but these ingredients have a lower glycemic index than refined white sugar.
Pork And Apples Are A Dynamic Duo
Pork and apples have been culinary soulmates forever, and it’s no wonder—they balance each other perfectly. Pork has a savory richness that needs something bright and sweet to bring out its best qualities. That’s where apples come in. Historically, the origins of this dynamic duo are murky—there are recipes tracing back as far as Ancient Rome. And in all the centuries since, cultures across the globe have also partaken in the pairing.
This recipe takes that classic pairing and gives it a modern, Moroccan-inspired twist. The apple noodles are crisp and fresh, and the hint of cinnamon and ginger enhances their natural sweetness. The pork is coated in a smoky-sweet spice blend that caramelizes beautifully in the pan. Together, these ingredients are the ultimate combination of sweet, savory, and just a little adventurous. It feels familiar, but far from ordinary.
How To Make Ahead And Store
Store the pork chops, chutney, and apple noodles separately in airtight containers in the fridge. The pork will stay good for about 3 days, and the chutney can last up to 5 days. The apple noodles are best eaten fresh so they don’t oxidize and turn brown.
Serving Suggestion
If you love the flavors featured in this recipe, there are so many other must-try dishes to add to your list. Start by checking out this Moroccan Couscous, these Grilled Moroccan Chicken Kebabs, and this Moroccan Breakfast Casserole.
Ingredients
For the Pork:
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/8 teaspoon paprika
- 1 teaspoon coconut sugar
- 1/16 teaspoon allspice
- 2 pork chops trimmed (8 ounces)
- salt and pepper
- 1 teaspoon olive oil
For the Chutney:
- 1/4 cup dried apricots diced
- 1/4 cup pitted dates roughly chopped
- 1/4 cup roasted pistachios roughly chopped
- 3 tablespoons fresh cilantro roughly chopped
For the Apple Noodles:
- 2 large apples like Fuji
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 2 teaspoons honey
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Mix all the ingredients, up to the pork chops, in a small bowl.
- Dry off the pork chops and divide the spice rub evenly between them. Rub the spice mixture into each chop, making sure to cover the top, bottom, and sides. Season with a pinch of salt and pepper.
- Heat the olive oil in a medium skillet over medium heat. Cook the pork chops until they begin to brown and caramelize, about 2-3 minutes. Flip the pork chops over and immediately place them into the oven. Cook until no longer pink, about 7-8 minutes. Once cooked, remove from the oven, cover with tin foil, and let rest for 5 minutes.
- While the pork cooks, combine all of the chutney ingredients in a small bowl, tossing to mix well. Set aside.
- Cut each apple in half, remove the core, and then spiralize using the 3-millimeter blade on your spiralizer. Place the noodles into a large bowl and toss with cinnamon, ginger, and honey.
- Divide the apple noodles between two plates and top with pork chops and chutney.
- Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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