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Moroccan-Flavored Pork Ragu

March/April 2007

Your rating: None Average: 3.3 (25 votes)

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.



READER'S COMMENT:
"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. "
Moroccan-Flavored Pork Ragu Recipe

6 Reviews for Moroccan-Flavored Pork Ragu

09/19/2010

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.

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