Pork Chop Tagine with Apricots Courtesy Of: The Ontario Pork Producers Pork Chop Tagine with Apricots Serves 4 4 Sysco Pork Shoulder Butt Chops 30 mL or 2 Tbsp Oilve oil 2 Medium onions, sliced 1 each Red and green bell peppers, sliced 10 mL or 2 tsp Minced garlic 5 mL or 1 tsp Turmeric 5 mL or 1 tsp Ground ginger 2 mL or 1/2 tsp Ground cinnamon 2 mL or 1/2 tsp Cayenne pepper 540 mL or 19 oz Canned tomatoes, chopped 250 mL or 1 cup Chicken broth 2 Medium carrots, chopped 250 mL or 1 cup Dried apricots, cut in half 540 mL or 19 oz Canned chick peas 1 Medium zucchini, cut into 1 inch (2.5 cm) pieces to taste Salt and freshly ground black pepper Trim visible fat from chops. In a heavy saucepan heat oil over medium-high heat. Brown chops on both sides and remove.

Reduce heat to medium. Cook onions until they begin to brown, about 10 minutes. Raise heat and add peppers, garlic and spices and cook for a further 3 minutes. Add tomatoes, chicken stock, carrots, apricots and reserved chops.

Bring to a simmer and cook, covered, until chops are tender, about 45 minutes to one hour. Add chickpeas and zucchini; simmer until zucchini is tender, about 10 minutes. Check seasonings and serve.