Meat Tsimmes with Prunes and Carrots

The appearance of bagels and rugelach at Christmas and Easter brunches seems proof positive that Jewish cuisine has indeed gone mainstream. But what really convinced me was a tsimmes with meat.

Meat is not unusual in the dish—the sweet vegetable and fruit stew is often either made, or paired, with brisket, flanken, or boneless beef chunks. But never with pork chops, as was the sweet potato tsimmes listed on the menu at Merge, a now-defunct restaurant in Greenwich Village.

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