Moroccan-Style Pork with Apple Noodles uses the spiralizer to create apple noodles. Healthy, sweet and crunchy!
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 it “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.
So, it’s no secret that pork chops with apples are like peanut butter and my face. They just GO together.
I had been eating apples in the form of cheesecake stuffed baked apples for some time, until I got my spiralizer.
You guys. That little contraption is a game changer.
It opened my eyes to a world beyond zucchini noodles made on my mandolin.
At first, I started small. Sweet potatoes turned into sweet potato burrito bowls.
Nothing too fancy or 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.
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 lean, free range pork 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 ß 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.
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