Spiced Pork with Chickpeas and Apricot

It’s late and I already posted something but this recipe is so good, I can’t wait to share it with all of you. It’s more time consuming than most of the recipes I post (about an hour) and required two pots instead of my beloved one. But it’s so super delicious, I made the exception. And you should too. The original recipe asked for a Dutch Oven, which I don’t have. I thought about converting the time so I could make it in a Slow Cooker but I have a love/hate relationship with that thing. So I just made it on the stove with regular old pots and pans. But I have included the original, in case you want to give that a go.

The below makes four servings at 832 calories per person, according to My Fitness Pal. I thought the olive oil would be to blame for a lot of them but it was actually the chickpeas – one can 697 calories. But they are also a nice source of protein. And whatever, live a little – this is totally worth it!

Four pork chops (totaling 2lbs)
1 tbs paprika
2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
salt and black pepper
14.25 oz can chicken broth
1/3 cup apricot preserves
1/2 cup dried apricots, halved
One 15oz can chickpeas, rinsed
2 tbs olive oil
One small white onion diced
1 cup dried quinoa

Heat a deep saucepan over medium heat, add one tsp of olive oil and sauté the onions. After five minutes, add the pork chops. Cook until they are nicely browned on either side (15 minutes per on my stove so 30 minutes total. While the pork chops are cooking, mix all dried spices together in a small bowl. Once the pork is brown on both sides, add the chicken broth and preserves. Stir in the spices and cook for an additional 15 minutes. Add the dried apricots and chickpeas and simmer for a final 15 minutes.

Once you have added the apricots and chickpeas, get to work on the quinoa. Prepare according to the directions on the box. I like to add a teaspoon of olive oil to the water for flavor, but you can skip that if you prefer.

I cooked the pork/chickpeas/apricot mixture until all of the liquid was gone. Partially because I like the onions caramelized and the concentration of the flavors. But also because I have a fear of undercooked pork that is also as bad as my irrational idea that I will one day die of salmonella poisoning because of my own carelessness. But that is a story for another day.

Divide all evenly between four plates, eat and enjoy.
Or just hoard it all for yourself, I won’t tell anyone.


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