These paleo pork chops are rubbed with a Moroccan spice blend, served over apple noodles, and finished with a date and apricot chutney. Healthy and easy!

I’m sitting here trying to think of how I can fit THIS MUCH awesome into words.
I mean, I can EASILY fit THIS MUCH awesome into my mouth. How-EV-ER, when it comes to typing it down (which sounds weird but, who are we kidding, no one WRITES things down anymore amIright?) I JUST CAN’T DO IT.
I could tell you that my Hubskerdoodle declared this Moroccan Style Pork with Apple Noodles “the best recipe I ever created.” OR I could tell you that it’s sweet and crunchy (Oh hey, apple noodles) and that it’s healthy in a MAJOR way (Paleo friendly FTW!) OR that it’s crusted with a smokey-sweet-kinda-spicey rub. Which then gets some face time with a hot pan, and get its caramelization on.

But, I guess I kinda just told you all that anyway now didn’t I?
MAYBE I MEANT TO DO THAT.
You’ll never know.
I had been eating apples in the form of baked apples for some time, until I got my spiralizer.

You guys. I know I have said this eleventy zillion billion times BUT, that little contraption is a game changer. It opened my eyes to a world beyond zucchini noodles made on my mandolin.
At first, we started small. Remember the Sweet potatoes turned into sweet potato burrito bowls? Nothing too off the charts Ca-ray-zay.
But, then I decided to get fancy and see what would happen if I spiralized an apple. And, you guys, it was AMAZING.
AND, it’s no secret that pork chops with apples are like peanut butter and my face. They just GO together.

So. Immediately, my brain jumped into needing some porky goodness on top of the healthy pile of crunchy goodness that I had stumbled upon.
But, I have those kind of taste buds that don’t want bland. They don’t want familiar/boring/insert another word for unexciting here. They want flavour POWs to hit them right in their faces.
My peeps, have you ever tried Moroccan food? That cuisine is the ep-I-tome of not-boring-holy-how-is-there-so-much flavour.
Now, I know they don’t actually eat pork in Morocco, and I totally respect that. But the flavor profile of many Moroccan spice blends lend themselves perfectly to this lean piece of free range porky YUM like you wouldn’t believe.

I knew what needed to be done.
Rubbity rub rub went the cumin, cinnamon and smoked paprika. Sizzley sizzle sizzle went the pork. Sidenote: can you smell that through the SCREEN? SO GOOD.
Then, choppity chop chop went dried fruit (dates and apricots, be still my heart) cilantro and pistachios <– for the extra CRUNCH.
And all of that action-packed nums went on top of the sweetest pile of crunchy, crispy apple noodles that my stomach ever did munch.
And life as we know it was compl-eat.


Ingredients
For the Pork:
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 Rougly 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°F.
- 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. Place the pork chops in a cook 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 tinfoil 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 3mm 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, top with pork chops and chutney.
- DEVOUR.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.

Nicole ~ Cooking for Keeps says
Apple noodles. So smart. Love.
Taylor Kiser says
Thanks lady!
Kelsey @ Snacking Squirrel says
Apple noodles- now thats unique and so refreshing a pair to have with the pork chops. move over apple sauce, apple noodles are taking over! 🙂
Taylor Kiser says
You got it! Apple sauce has had it’s day! Thanks Kelsey!
[email protected] says
Taylor, how do you come up with all of these fantastic recipes?!:)
Taylor Kiser says
Haha, Well thank you Kristi! 😀
Matea says
I’m in the let’s-put-everything-through-the-spiralizer mood! Which isn’t a bad mood to be in 😉
Taylor Kiser says
Most definitely not a bad mood 😉 Happy Monday Matea!
Stacey @ Bake.Eat.Repeat. says
Spiralized apples with pork chops sounds absolutely amazing! And so neat looking too! I need to get one of those spiralizer things, they look so fun!
Taylor Kiser says
They really are fun! I bet the kiddos would even eat veggies 😉 ha! Thanks Stacey!
Jennie+@themessybakerblog says
I love that you spiralized apples. Girl, that crust on the pork is causing fits of uncontrollable drool. Pinned!
Taylor Kiser says
Thank you girlfriend! xoxo
Alyssa @ Renaissancerunnergirl says
Spiralized apples? Even more yum-tastic than veggies! Speaking of which, your recipes have convinced me it is time to invest in a spiralizer…any advice on which good (and reasonably priced) one to choose?
Karly says
I’m totally craving this right now! Thanks for linking up with What’s Cookin’ Wednesday!
Taylor Kiser says
Thanks Karly!
Catherine says
Dear Taylor, these photos are mouthwatering. The apples with pork is a delicious combination. This meal is right up my alley. xo, Catherine
Taylor Kiser says
Thank you so much!
Rick Stuart says
Hello. I just came across your Morrocan Pork dish. I had to just about die laughing. I live in Spain, where many Moores live. I have also frequented Morocco. About 95% of Morrocco is Muslim, 4% Sephardic jew and maybe 1/2 % Christian. Neither the muslims nor the jews eat pork. My question is where did you come up with a Moroccan pork dish? I am surprised that nobody has commented thus far. Sorry, it’s hilarious. Cheers and best of luck. Respectfully, Rick
Taylor Kiser says
Hi Rick…as I mentioned in the post, I am fully aware that they do not eat pork. However, I created this dish because the flavors work tell together. Thanks!
Rick Stuart says
Hello Taylor, indeed I stand corrected. You had mentioned it in your piece. I read your recipe post comepletely. My mistake and I own it.
Please accept my humble apology, I don’t mean to knit pick and this is for anyone interested in historical facts; I would like to comment over what is mentioned in your post. I don’t believe its was your intention when you had written about the particular spices.
It concerns the suggested or implied idea that these spices are “Moorish spices.”
Although, these spices may or may not be used on Moorish cooking, they are all prevalent throughout Europe and the Mediterranean, Especially former Hapsburg countries. Smoked paprika or pimenton dulce as it’s called in Spanish, in particular, is from Spain and is NOT MOROCCAN origin. Paprika is prevalent in about 90% traditional spanish cooking, throughout the Iberian peninsula, including Portugal. The Spaniards brought back both sweet and hot peppers (Capsicum annuum) to Spain from the areas of Peru, Chile and Mexico around the early to the mid 1500’s and developed the idea of smoking sun dried peppers and then grinding into a powdered form. This was more than 250 years after the Moores were expelled and banished from Spain. I just wanted to open others’ eyes a wee bit more and give credit to where it’s due. Cheers and keep up the good work.
Taylor Kiser says
Thanks!