Honey Harissa Pork Chops
and warm carrot ribbon and arugula salad

Name: Honey Harissa Pork Chops
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Tbsp Vinegar, red or white wine; 1 Tbsp Mustard, Dijon; 1 Tbsp Honey; 1 tsp Harissa paste (sub any hot sauce); 1/2 tsp Cumin, ground; 1/4 cup Oil, cooking; 16 oz Carrots, spiralized or sliced into ribbons with a vegetable peeler (sub any spiralized vegetable, many stores carry pre-spiralized vegetables in the produce section); 1 Tbsp Mint, fresh, chopped; 1 Tbsp Pine nuts (sub sunflower seeds); 4 Tbsp Honey Harissa Marinade and Vinaigrette; 5 oz Arugula; 4 Pork chops, boneless or bone-in; 4 Tbsp Honey Harissa Marinade and Vinaigrette; 1 Tbsp Oil, cooking

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Smoky harissa and sweet honey work as both a marinade and a vinaigrette in this Middle Eastern-inspired meal.
Smarts:The side dish for this meal uses sauteed carrot 'ribbons'. Feel free to use any spiralized vegetable or thinly sliced carrots.

Proteins

Pork, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Honey Harissa Vinaigrette and Marinade:

Vinegar, red or white wine - 2 Tbsp
Mustard, Dijon - 1 Tbsp
Honey - 1 Tbsp
Harissa paste - 1 tsp (sub any hot sauce)
Cumin, ground - 1/2 tsp
Oil, cooking - 1/4 cup

Warm Carrot Ribbon and Arugula Salad:

Carrots - 16 oz , spiralized or sliced into ribbons with a vegetable peeler (sub any spiralized vegetable, many stores carry pre-spiralized vegetables in the produce section)
Mint, fresh - 1 Tbsp , chopped
Pine nuts - 1 Tbsp (sub sunflower seeds)
Honey Harissa Marinade and Vinaigrette - 4 Tbsp
Arugula - 5 oz

Honey Harissa Pork Chops:

Pork chops, boneless or bone-in - 4
Honey Harissa Marinade and Vinaigrette - 4 Tbsp
Oil, cooking - 1 Tbsp

Prep

Make honey harissa vinaigrette and marinade - Whisk together vinegar, mustard, honey, harissa and cumin. Add oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)
Pork chops - Pour honey harissa vinaigrette / marinade (portion for pork) over pork (reserve remaining vinaigrette / marinade for salad) and turn to coat on all sides. Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
Carrots - Turn carrots into 'ribbons' by peeling with a vegetable peeler or spiralizer or slice thinly. (Can be done up to 3 days ahead)
Mint - Chop mint.

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Make

Heat a skillet over medium heat. Add pine nuts and toast, stirring constantly, until golden and fragrant. (Note: if making Tuesday’s meal, toast pine nuts for that night at the same time.) Set aside.
Remove pork chops from marinade (discard marinade) and season with some salt and pepper.
Return skillet to heat and increase heat to medium-high. Add oil (portion for the pork) and then place pork chops on heated oil. Sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees.
When pork is finished, transfer to a cutting board. Cover with foil and let rest for ~5 minutes.
While pork rests, return skillet (including any liquid in the pan) to heat. If the pan looks dry, add a splash of oil. Add carrots and saute until carrots soften slightly (you want them to hold their shape and still have some crunch), 1 to 2 minutes. If using thinly sliced carrots, saute for 5 to 6 minutes.
Transfer carrots to a serving bowl and let cool for a minute.
Toss carrots with remaining honey harissa vinaigrette / marinade and arugula. Top with pine nuts (reserve half if doubled for Tuesday).
Serve pork chops with salad on the side. Enjoy!

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