Recipe by Pork Board
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
Top Review by heather4302000
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.
- 907.18 g boneless pork chops (pork loin country-style ribs, cut into 1-inch cubes)
- 29.58 ml olive oil
- 9.85 ml sweet paprika
- 9.85 ml ground coriander
- 9.85 ml ground turmeric
- 9.85 ml sea salt
- 4.92 ml black pepper, freshly ground
- 4.92 ml ground ginger
- 4.92 ml ground cumin
- 29.58 ml olive oil, as needed
- 2 large leeks, white and pale green parts, thinly sliced and washed well
- 2 large carrots, sliced
- 1 cinnamon stick
- 0 fresh thyme
- 2.46 ml crushed red pepper flakes
- 2 bay leaves
- 6 garlic cloves, sliced
- 793.78 g can chopped tomatoes, with their juices
- 236.59 ml chicken broth
- 14.79 ml tomato paste
- 439.41 g can chickpeas (garbanzo beans)
- 59.14 ml cilantro, coarsely chopped
- 29.58 ml of fresh mint, coarsely chopped
- 354.88 ml chicken broth or 354.88 ml stock
- 236.59 ml couscous
- 59.14 ml almonds, sliced
- 59.14 ml dried currant
- 29.58 ml chives, coarsely chopped
- 1 lemon, zest of
- 2.46 ml sea salt
- 1.23 ml black pepper, freshly ground
- 2 large egg yolks, beaten
- 44.37 ml olive oil
Directions See How It's Made
- 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.