Pork Chop Tagine with Apricots Rate this article: 4.0 2200 Print Yield:Serves 4 Prep Time: 30 minutes Cooking Time: 1 hour Ingredients: 4 Ontario pork shoulder blade chops 2 Tbsp (30 mL) olive oil 2 medium onions, sliced 1 EACH: red and green bell peppers, sliced 2 tsp (10 mL) minced garlic 1 tsp (5 mL) EACH: turmeric, ground ginger 1/2 tsp (2 mL) EACH: ground cinnamon, cayenne pepper 1 19 oz (540 mL) can tomatoes, chopped 1 cup (250 mL) chicken broth 2 medium carrots, chopped 1 cup (250 mL) dried apricots, cut in half 1 19 oz (540 mL) can chick peas, or 2 cups (500 mL) cooked from dry 1 medium zucchini, cut into 1-inch (2.5 cm) pieces Salt and freshly ground black pepper Cooking Instructions: Trim visible fat from chops. In a heavy saucepan heat oil over medium-high heat. Brown chops on both sides and remove. Reduce heat to medium. Cook onions until they begin to brown, about 10 minutes. Raise heat and add peppers, garlic, and spices and cook for a further three minutes. Add tomatoes, chicken stock, carrots, apricots, and reserved chops. Bring to a simmer and cook, covered, until chops are tender, about 45 minutes to one hour. Add chickpeas and zucchini; simmer until zucchini is tender, about 10 minutes. Check seasoning and serve. Nutritional Information Pork Chop Tagine with Apricots 1/4 of recipe Protein 31.9g Calories 455 Sugar Fat 13.5g Saturated 2.9g Monounsaturated 7.4g Polyunsaturated 2.2g Cholesterol 64mg Sodium 824mg Potassium Calcium Carbohydrate 55.4g Fibre 11.4g Pork Vindaloo Poached Eggs with Peameal Bacon PreviousNext