Prep 30 mins
Cook 45 mins
For this pork and beans dish, I’m inspired by the Berber classic from North Africa, named for the earthenware pot traditionally used for simmering lamb or chicken stew. Tagine also refers to the stew itself. Here Moroccan spicing brings out the best in boneless blade chops, which are from the loin nearest the shoulder. These thick chops are well marbled, full-flavored, and often called “Boneless Pork Loin Country-Style Ribs". Recipe courtesy of Grand Champion of the popular cooking competition, “Chopped” and recent winner of “Iron Chef America” — Chef Madison Cowan on behalf of the National Pork Board
- 2 lbs boneless pork chops (pork loin country-style ribs, cut into 1-inch cubes)
- 2 tablespoons olive oil
- 2 teaspoons sweet paprika
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- 2 teaspoons sea salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 2 tablespoons olive oil, as needed
- 2 large leeks, white and pale green parts, thinly sliced and washed well
- 2 large carrots, sliced
- 1 cinnamon stick
- fresh thyme
- 1⁄2 teaspoon crushed red pepper flakes
- 2 bay leaves
- 6 garlic cloves, sliced
- 1 (28 ounce) can chopped tomatoes, with their juices
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 (15 1/2 ounce) can chickpeas (garbanzo beans)
- 1⁄4 cup cilantro, coarsely chopped
- 2 tablespoons of fresh mint, coarsely chopped
- 1 1⁄2 cups chicken broth or 1 1⁄2 cups stock
- 1 cup couscous
- 1⁄4 cup almonds, sliced
- 1⁄4 cup dried currant
- 2 tablespoons chives, coarsely chopped
- 1 lemon, zest of
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon black pepper, freshly ground
- 2 large egg yolks, beaten
- 3 tablespoons olive oil
- Marinating Time: 3 hours.
- For the pork chops: Put pork cubes in a large bowl and toss with oil. Mix paprika, coriander, turmeric, salt, pepper, ginger, and cumin, Sprinkle half of the spice mixture over pork and toss well. Cover and refrigerate for at least 1 and up to 3 hours. Reserve remaining spice mixture.
- To make the tagine: Heat oil in a large nonstick skillet over medium-high heat. .In batches, add pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer pork to a plate.
- Add more oil to the skillet if needed. Add leeks, carrots, cinnamon, thyme, chili flakes and bay leaves to the skillet and sauté together about 4 minutes, adding more by the tablespoon, if needed. Stir in the garlic and cook until fragrant, about 1 minute. Stir in remaining spices and cook for 15 seconds. Stir in tomatoes with their juices, broth, and tomato paste and bring to boil, stirring occasionally. Transfer to a large sauce pan. Return to a simmer and cook, stirring occasionally, until juices thicken and vegetables are just tender, about 20 minutes.
- Stir in chickpeas. Bury the pork in the sauce and cover. Simmer until the pork is just tender, about 10 minutes.
- Meanwhile, make the couscous cakes: Bring the stock to a boil in a medium saucepan over high heat. Add the couscous, almonds, currants, chives, lemon zest, salt, and pepper and stir well. Remove from heat and cover tightly for 10 minutes. Transfer to a medium bowl. Fluff couscous with a fork. Stir in yolks. Press couscous mixture into six 3-inch-wide cakes. Transfer to a plate and let stand 5 minutes.
- Heat olive oil in a nonstick skillet over medium-high heat. Fry cakes, turning once, until golden, about 3 minutes per side. Transfer to paper towels to drain.
- Remove bay leaves and thyme sprigs and transfer tagine to a serving dish. Sprinkle cilantro and mint on top and serve hot, with couscous cakes.
I didn't make the cakes and skipped the cilantro and mint garnish. Very good and hearty! Seasoned perfectly, and had great substance. I would cut down some of the liquids though to make it thicker.