Moroccan-Flavored Pork Ragu

Moroccan-Flavored Pork Ragu

7 Reviews
From: EatingWell Magazine March/April 2007

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 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  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.
  • Make Ahead Tip: The pork can be marinated (Step 1) for up to 4 hours.
  • 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

Nutrition information

  • Serving size: about 1 1/4 cups
  • Per serving: 280 calories; 9 g fat(2 g sat); 6 g fiber; 27 g carbohydrates; 24 g protein; 61 mcg folate; 57 mg cholesterol; 4 g sugars; 0 g added sugars; 9511 IU vitamin A; 20 mg vitamin C; 84 mg calcium; 3 mg iron; 488 mg sodium; 811 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat

Reviews 7

November 21, 2015
profile image
By: EatingWell User
Offensive Receipe This is an absolute disgrace ! Please let me remind you than Morocco is a country of muslim culture and it is an absolute shock for me to read than a Moroccan dish involves the cooking of Pork... Please people think twice before publishing such absurdities Cons: Please think twice
September 17, 2013
profile image
By: EatingWell User
SOUR!! the pork was very sour. i put in the correct amount of lemon juice in the marinade, but didn't use the preserved lemon at all. I reviewed everything and think i did it all correctly, but it was awful! not making this one again! Cons: Weird flavour combination
November 18, 2012
profile image
By: EatingWell User
Spicy and Fast Quite excellent and a quick meal prep. We used half-sharp Hungarian Paprika which made it quite spicy, like an exotic chili recipe. Might try it with sweet Paprika next time for variety. The pork cooks up perfectly. I didnt get the preserved lemon and ended up using limes and it was still quite good. Will definietly make this again. Pros: Easy
March 19, 2012
profile image
By: Rebecca Grenier
Something new and delicious I even found preserved lemons in my local co-op. This was a big hit, and I had all the spices already. Great flavor, I will definitely make it again and I think it will be appreciated at pot lucks as something different. Pros: not too hard to make, a new taste Cons: sounds like it would be easy to get the timing wrong
September 27, 2011
profile image
By: rawein_17
Double the Veggies, Alter Cooking Time I wish that I'd cooked the pork more completely because by the time I added it, the veggies were too mushy. I'd make this again but I'd definitely rethink how long the veggies were cooking. I'd also double the amounts of onions, tomatoes and squash (I'd already substituted extra squash for carrots). I also used the entire can of chickpeas which turned out to be the right amount. Pros: Great spices, overall taste Cons: Cooking times didn't work out
May 28, 2011
profile image
By: dufus
Excellent flavor I love this recipe!!! It is one of the better ones from Eating Well. Definitely a keeper. The flavors are profound... Pros: Pretty easy to make Cons: Spices a lot of people don't have
September 19, 2010
profile image
I love the flavor of this. I actually split into 6 instead of 4 servings, and served over brown rice. Very flavorful - can't wait to see how the leftovers taste, when the flavors have had time to settle in.