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Moroccan-Spiced Pork Chop Stew with Chickpeas and Apricots
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Large Dutch oven
  • Wooden spoon
  • Meat thermometer

Ingredients
  

  • 4 bone-in pork chops, about 1 inch thick
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/2 cup dried apricots, halved
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro, for serving

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Season the pork chops with salt and black pepper, then sear them for 3 minutes per side until browned. Remove the chops to a plate.
  • Add the diced onion and sliced carrots to the same pot. Cook for 5 minutes, stirring often, until the onion softens. Stir in the minced garlic and cook for 1 minute more.
  • Sprinkle in the cumin, coriander, cinnamon, ginger, paprika, and cayenne. Stir for 30 seconds until the spices smell fragrant.
  • Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Add the drained chickpeas and halved apricots. Bring the mixture to a simmer.
  • Return the pork chops to the pot, nestling them into the liquid. Cover and reduce the heat to low. Simmer for 25 minutes until the pork reaches an internal temperature of 145 degrees F and the carrots are tender.
  • Remove the pot from the heat. Sprinkle with chopped cilantro before serving.

Notes

If the stew thickens too much while simmering, add a splash of extra broth to loosen it. The apricots release natural sweetness, so taste before adding more salt at the end. Leftovers reheat well on the stove with a little added liquid to restore the texture. For a milder version, reduce the cayenne to a pinch.
Course: Main Course
Cuisine: Moroccan
Equipment: Large Dutch oven, Wooden spoon, Meat thermometer