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Harissa Pork Chops with Moroccan Spiced Dressing

Leftover dressing is great with chicken and fish!

4 people
30 min
Nutrition per serving
  • kcal
    789kcal
  • protein
    49g
  • saturates
    10.1g
  • fat
    29.9g
  • iron
    3.8mg
  • carbs
    58g

Ingredients

  • 4 pork chops, well trimmed, bone in if available
    1 tablesp. rapeseed or olive oil
    1 tablesp. Harissa paste
    Juice of one lime
    A little salt and freshly ground black pepper

    Moroccan Spiced Dressing
    ½ teasp. ground cumin
    ½ teasp. paprika
    ¼ teasp. cinnamon
    1 garlic clove, peeled and chopped
    Juice of ½ a lemon
    2 handfulls coriander leaves,
    2 handfulls parsley leaves
    1 teasp. honey
    6 tablesp. olive oil

  • 50g watercress, rocket or mixed salad leaves
    ½ cucumber, peeled and sliced
    150g sugar snap peas, sliced diagonally
    50g hazelnuts, toasted and roughly chopped
    To serve: Couscous or baby potatoes

Pork Chops

  • 4 pork chops, well trimmed, bone in if available
    1 tablesp. rapeseed or olive oil
    1 tablesp. Harissa paste
    Juice of one lime
    A little salt and freshly ground black pepper

    Moroccan Spiced Dressing
    ½ teasp. ground cumin
    ½ teasp. paprika
    ¼ teasp. cinnamon
    1 garlic clove, peeled and chopped
    Juice of ½ a lemon
    2 handfulls coriander leaves,
    2 handfulls parsley leaves
    1 teasp. honey
    6 tablesp. olive oil

Salad

  • 50g watercress, rocket or mixed salad leaves
    ½ cucumber, peeled and sliced
    150g sugar snap peas, sliced diagonally
    50g hazelnuts, toasted and roughly chopped
    To serve: Couscous or baby potatoes

Method

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In a small bowl mix together 1 tablespoon oil, harissa paste and lime juice. Brush this over the pork chops. Leave to marinate for 10-15 minutes if you have time. Heat the grill or barbecue. Shake any excess marinade from the pork. Cook for 6-8 minutes until cooked through, turning once. When cooked remove them from the grill and leave to rest for a couple of minutes.

To make the dressing: Combine all the dressing ingredients in a processor and whiz until combined.

Mix the salad ingredients in a bowl. Spoon over a tablespoon of the dressing and mix well. Divide the salad leaves, cucumber and sugar snap peas between four plates. Slice the chops and place them on top of the leaves. Spoon over the Moroccan Spiced Dressing.
Serve with couscous or boiled potatoes.

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Method

Copy Text

In a small bowl mix together 1 tablespoon oil, harissa paste and lime juice. Brush this over the pork chops. Leave to marinate for 10-15 minutes if you have time. Heat the grill or barbecue. Shake any excess marinade from the pork. Cook for 6-8 minutes until cooked through, turning once. When cooked remove them from the grill and leave to rest for a couple of minutes.

To make the dressing: Combine all the dressing ingredients in a processor and whiz until combined.

Mix the salad ingredients in a bowl. Spoon over a tablespoon of the dressing and mix well. Divide the salad leaves, cucumber and sugar snap peas between four plates. Slice the chops and place them on top of the leaves. Spoon over the Moroccan Spiced Dressing.
Serve with couscous or boiled potatoes.