Harissa pork chops may not be a classic dish but it tastes stunning and takes less than half an hour to cook making it a mid week hero!
Simple Roast Pork Chops with a Glaze.
There are many folk queueing up to tell you that there is only one best way to cook anything. Well, I’m not that sort of cook, the answer to the best way to cook pork chops is YES!
This one falls into the latter category and it has a jaw dropping harissa based glaze.
There are vast swathes of the world that do not eat pork for cultural or religious resaons.
As a result some flavour combinations, like pork in a curry, that are stunning are rarely seen.
Harissa pork chops is one of those combinations, it has Tunisian and Moroccan influences.
Perfectly cooked juicy chops combined with the fragrant flavours and heat from harissa paste is glorious.
Add a little honey, dried mint and sumac and you have a wonderful flavour sensation!
Choosing The Pork Chops.
When I talk to people about pork chops one of the reasons many state for not buying them is that they are often dry.
This can often be the case when they are roasted in the oven.
This is often because people are roasting teenie tiny thin pork chops!
You need something around 2-3cm (1″) thick, they will weigh around 300g with the bone in.
Yes that is a lot of meat, yes it is a treat!
Alternative Cooking & Serving Suggestions.
If you have an Air Fryer I have a treat for you, these pork chops cook really well in one!
Maybe even a little bit better than the oven, although the washing up is a little bit of a chore.
Cook them from around 10-12 minutes at 200°C of 400°F. Follow through with testing with a meat thermometer and resting and you are sorted!
As for sides, I like to serve this with a tabbouleh salad, which is a gloriously herby bulgur wheat salad.
If you wanted to go lighter then this chickpea salad would work a treat.
These simple roast harissa pork chops pack a massive pinch of flavour thanks to harissa pasta and a few other store cupboard ingredients.
- 2 Thick Cut Pork Chops
- 1 Tbsp Honey
- 1 Tbsp Harissa Paste
- 1 Tbsp Olive Oil
- 1/2 Tsp Dried Mint
- Sumac to Taste
- Salt to Taste
- Mix together the honey, harissa paste, olive oil, and dried mint.
- Season the pork chops generously with salt.
- Massage the harissa mix into the pork chops.
- Place the pork chops on a baking sheet and cook at 200°C (400°F) in a fan assisted oven or 220°C (450°F) in a regular oven for 15-20 minutes.
- Test that the pork has reached your desired level of "done" with a meat thermometer. I remove mine a 58-59°C (135°F).
- Rest for 5 minutes, the temperature should then reach 63°C (145°F).
- Sprinkle with sumac before serving.
Amount Per Serving: Calories: 447Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 132mgSodium: 531mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 41g
Calorific details are provided by a third-party application and are to be used as indicative figures only.