I love making this dish. It’s a really easy recipe to present pork chops in a new way. I tend to make it more on the spicy side and double the amount of red pepper, but eliminate it when I am serving it to my littles.

Speaking of the littles. This was their first time trying this dish, so we were not sure how it was going to go. Both littles gave it two thumbs up, which for them is a double-like! They loved the pork and the introductions to the new spices in the dish. We saved this with sautéed squash, wilted spinach and mashies. Clean plate clubs all around.

Moroccan Marinated Pork Chops


  • 4 thick cut porkchops (or chicken breasts)
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 garlic cloves, minced
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon ginger
  • ¼ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ¼ teaspoon crushed red pepper (I leave this out for the littles)
  • ¼ teaspoon pepper


  1. Butterfly porkchops/chicken (cut in half) and pound to about ½” thickness using a food mallet
  2. Place chicken in large zip-lock bag
  3. Mix remaining ingredients (except porkchops) in a bowl, whisking well to combine fully, about 2 minutes
  4. Pour mixture in with pork and massage around to cover all evenly
  5. Squeeze out any remaining air and seal bag, storing in refrigerator for 4-6 hours
    1. Massage at least 1 more time about halfway through
    1. Note: can stay in marinade for up to 24 hours
  6. Preheat a pan to medium high heat and cook chicken for 3-4 minutes on each side, just until it starts to brown and crisp around the edges
    1. Also, works great on the grill
  7. Topping suggestion: Greek Yoghurt with fresh herbs and garlic stirred in