Recipes // Side Dishes // Moroccan Croquettes

Moroccan Croquettes


By Chef Christina Dimacali

Serves 4


  • 1 ½ pounds thin boneless pork chops
  • salt and pepper
  • 1 teaspoon canola oil
  • ½ cup thinly sliced shallots
  • ½ teaspoon salt
  • 3/4 cup apple pie filling (or fruit filling of your choice)
  • 3 Tablespoons cider vinegar
  • 1/4 teaspoon pepper
  • 1 Tablespoon butter
  • ¼ cup chopped parsley 


  1. Season pork with salt and pepper. Heat oil in a large skillet over medium heat. Sear the pork on both sides, transfer to a plate and lightly tent with foil.
  2. Add shallots and salt to the empty skillet. Saute until shallots are softened. Reduce heat to medium-low. Add wine to the pan while scraping the bottom with a flat wooden spatula. Add pie filling, vinegar and pepper. Stir until bubbling.
  3. Remove pan from heat. Whisk in butter and parsley. Serve sauce on prepared pork.

Recipe courtesy of Chef Christina Dimacali of Clean Your Plate, Philadelphia

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