Moroccan Pork Chops - Cooked over the Fire in a Snowy Winter!

These delicious fire grilled pork chops rely on an exotic mix of spices in a Chermoula marinade. These flavours coming from Morocco are due to the influences of African, Arab and European cultures that have all influenced the area.
We have also paired it with the perfect accompaniment, a Moroccan Spiced Vegetable, Cous Chous and Lentil dish, cooked over the fire in a South African cast iron pot (potijie). You can also use a dutch oven for this dish. This cous cous recipe is great as a side dish or a full vegetarian meal.
I hope you enjoy this recipe. If you do please like and subscribe!
Let me know in the comments below if you’ve tried it and what you think of these two dishes.
Morrocan Pork Chops Recipe
Chermoula marinade
1 tsp Ground Cumin
1 tsp Ground Coriander Seed
1 tsp Sweet Paprika
.5 tsp Turmeric
.5 tsp Cayenne Pepper
.5 tsp Black Pepper
.5 tsp Kosher Salt
6 tbsp Chopped Cilantro
6 tbsp Italian Parsley
1/3 Cup Chopped Onion
6 Garlic Cloves
6 Bone-in or Boneless Centre-cut Pork Chops about 1 inch thick
Marinade chops for 1 or two hours, then grill over direct heat for about 10 minutes or until golden on the outside and slightly pink and still juicy on the inside.
Cook the cous cous in a South African Potjie over the fire
Here is a link on Amazon to buy a potjie, or you can search “potjie” on Amazon:
www.amazon.com/Cuisiland-Cast...
Moroccan Spiced vegetable Cous Cous Recipe
Ingredients
2 tablespoons olive oil
1 medium red onion chopped
2 bell peppers chopped (I used red and green)
1 carrot chopped into cubes
2 cloves garlic minced
salt & pepper to taste
1⁄2 teaspoon paprika
1⁄2 teaspoon ground coriander
1⁄4 teaspoon turmeric
1⁄2 teaspoon celery salt
1⁄2 teaspoon ground cumin
1⁄8 teaspoon ground cinnamon
cayenne pepper optional, to taste
1 14oz (1 can) Lentils
11⁄2 cups chicken stock or vegetable stock
A good handful fresh parsley chopped
1 cup instant couscous
1. In a Potjie or Dutch Oven over the fire heat the oil over direct medium fire.
2.Add onion, bell pepper, and carrot sauté 10-15minutes or until all the vegetables are your desired tenderness
3. Add the garlic, sauté another minute.
4. Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
5. Stir in the can of lentils. Followed by the stock. Let it come to a boil and boil for about 10 minutes until the lentils are warmed through
6. Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.
More details on the Chermoula Marnade
Chermoula or charmoula (شرمولة) is the symbolic marinade of Maghreb cuisine. The Maghreb region being the northwestern most part of Africa along the Mediterranean Sea consisting of the countries of Algeria, Libya, Mauritania, Tunisia and most famously Morocco. The direct translation is of the Arabic verb Chermel which is in reference to rubbing or marinating something, however in a more specific sense, mchermel is also a style of Moroccan cooking in which a dish calls for the use of a marinade before and during cooking. So the chermel or Chermoula marinade is itself a main ingredient used to season the braising broth or sauce of the dish or Tajine.
Basic chermoula usually combines fresh herbs, several spices, and an acidic ingredient (usually lemon juice or preserved lemon). The herbs commonly used are fresh cilantro and/or parsley. The ratio of cilantro to parsley varies depending on families and the regions. Some may also go for cilantro only while others will prefer parsley only. As for the spices, sweet paprika, cumin, garlic, and sometimes ginger, turmeric and saffron are usually present. Usually preserved lemon, lemon juice or vinegar are the main acids considered and along with a good splash of olive oil make up the main liquids in this spice herb blend.
There are variations to chermoula and they may include:
Green (without paprika and red elements)
With a red tone, due to sweet paprika (powder or paste) and sometimes harissa (for a hot version)
With a yellow tone, due to turmeric, saffron or even a food colouring powder used in Morocco.

[@henrymills9918]

looks great

[@TheBackShacks]

Thanks! It turned out delicious.