• If you pork chops have the rind on, remove it with a sharp knife, leaving a little of the fat.
• Mix together the honey, harissa paste, olive oil, dried mint and salt.
  
• Massage the harissa mix into the pork chops.
  
You can let the pork sit and marinate for up to 24 hours. However, I rarely bother; this recipe works very well without a long marinade time.

Oven Cooking Instructions:

• Place the pork chops on a baking sheet and pour boiling water into the pan. Cook at 200°C (400°F) in a fan-assisted oven or 220°C (430°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 at 58-59°C (135°F).
• Rest for 5 minutes covered with foil; the temperature should then reach 63°C (145°F).
  
• Sprinkle with sumac and fresh parsley before serving.
  

Air Fryer Cooking Instructions:

• Preheat an air fryer to 200°C or 400°F, then spray the basket with some oil or release spray.
• Add the pork chops and cook for 10-15 minutes (depending on how you like your chops cooked), test with a meat thermometer before serving.