Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Moroccan-Flavored Pork Ragu

		0
		0
		0
		0
		0

READ REVIEWS (0)

1 hr 30 mins total
0 mins prep

332 calories/serving

Recipe Filed Under
Pork, Vegetable, Moroccan, Skillet, Healthy, Low Calorie, Dinner, Winter, Entertaining

Provided By: EatingWell

Would you say this recipe is...

+ VOTE NOW

This type of stew is normally cooked slowly for a few hours using tougher and fattier meat from the shoulder or rib area, but this quick version uses lean boneless pork chops. The lean meat becomes dry and hard when overcooked, so do pay attention to the cooking times. Serve over couscous, bulgur or rice, and garnish with a blend of 1/4 cup chopped cilantro, 2 tablespoons chopped scallions and 1 tablespoon chopped mint.

Ingredients

Serves:

2 lemons

2 1/2 teaspoons extra-virgin olive oil, divided

2 teaspoons paprika, preferably Hungarian

1 teaspoon ground turmeric

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground pepper

1/4 teaspoon ground ginger plus 1 pinch, divided

1 1/2 pounds boneless pork chops (1 inch thick), trimmed of fat, cut into 1-inch cubes

1 14-ounce can reduced-sodium chicken broth

1 cup butternut squash diced (1/2-inch dice)

1 cup carrots sliced (1/2 inch thick)

1 cup canned chickpeas, rinsed

1/2 cup onion, chopped

1/2 cup canned diced tomatoes

2 tablespoons preserved lemon chopped rinsed, (see Note; optional)

1 tablespoon tomato paste

2 teaspoons minced garlic

1/4 teaspoon hot sauce, such as Tabasco

1 Pinch ground cinnamon

1 Pinch ground allspice

Directions

1. Zest and juice the lemon(s) to get 1 tablespoon zest and 2 tablespoons juice; reserve the zest. Combine the juice, 1/2 teaspoon oil, paprika, turmeric, coriander, cumin, pepper and 1/4 teaspoon ginger in a medium bowl. Add pork; stir to coat. Marinate in the refrigerator for 30 minutes or up to 4 hours.

2. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook, stirring, until no longer pink on the outside and beginning to brown, 2 to 3 minutes. Transfer the pork to a plate.

3. Add broth, squash, carrots, chickpeas, onion, tomatoes, preserved lemon (if using), tomato paste, garlic, hot sauce, cinnamon, allspice, the reserved lemon zest and the remaining pinch of ginger to the pan. Bring to a boil, stirring occasionally; reduce heat to a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 30 minutes. Stir in the pork, return to a simmer and cook, stirring, until the pork is just cooked through, 2 to 5 minutes more.

Note: Although entirely optional, preserved lemons make this ragu more authentic. A signature flavor in Moroccan dishes, lemons that are preserved in a salt-lemon juice mixture for at least 30 days have a salty, sweet taste and tender texture. Find them at specialty food stores or online at surlatable.com.

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories	332		Calories from fat	99
Total Fat	11gm	17%	Saturated Fat	3gm	15%
Mono Unsaturated Fat	5gm		Cholesterol	67mg	22%
Sodium	306mg	13%	Total Carbohydrates	30gm	10%
Fiber	7gm	28%	Protein	30gm