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.

Makes 4 servings, about 1 1/4 cups each

ACTIVE TIME: 1 hour

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

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 plus 1 pinch ground ginger, 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 diced butternut squash (1/2-inch dice)
1 cup sliced carrots (1/2 inch thick)
1 cup canned chickpeas, rinsed
1/2 cup chopped onion
1/2 cup canned diced tomatoes
2 tablespoons chopped rinsed preserved lemon (see Note; optional)
1 tablespoon tomato paste
2 teaspoons minced garlic
1/4 teaspoon hot sauce, such as Tabasco
Pinch of ground cinnamon
Pinch of ground allspice

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.

NUTRITION INFORMATION: Per serving: 332 calories; 11 g fat (3 g sat, 5 g mono); 67 mg cholesterol; 30 g carbohydrate; 30 g protein; 7 g fiber; 306 mg sodium; 798 mg potassium.
Nutrition bonus: Vitamin A (240% daily value), Vitamin C (45% dv), Potassium (23% dv), Folate (18% dv), Iron (15% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat

TIP: 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 surlatable.com.

MAKE AHEAD TIP: The pork can be marinated (Step 1) for up to 4 hours.

We tried this based on the Staff Picks, and it was really exceptional. I will get preserved lemon for next time.

victoria, MD

Easy recipe, despite lots of ingredients. It was hearty but a bit "flat" which was surprising with all the spices- I had to add a little salt and sugar to point it up. I think it must need the preserved lemon! I'll look for it next time.

, NJ

This is one of my favorite dishes to make and to eat! I slow cook it in my crock pot and serve it over whole wheat couscous and it is quite tasty. I make too much on purpose with every intention of freezing the leftover but sometimes it is so good it's a two nighter.

Bramley925

In my experience the pickled lemons are crucial to Moroccan dishes - you can pickle them yourself and it is much cheaper than buying. Lots and lots (piles) of salt - quartered lemons - put in jar - cover with oil - put in fridge for a month. Do rinse the salt from the lemons before using in recipe. Note that the lemon juice and zest is not from the pickled lemons -- a friend of mine missed that to her dismay.

TW, KY