Harissa-Honey Pork Chops

with Herby Couscous Pilaf and Creamy Lemon Sauce

7 min

Difficulty: 2/3

Moroccan

Juicy pork chops are given a bold flavour boost of Harissa Spice Blend and honey to complement a blend of almonds, raisins, mint, spinach and bell pepper in a light and fluffy couscous pilaf. Ingredients: Pork chop • Sweet bell pepper • Moroccan couscous (durum wheat semolina) (wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Spinach • Raisins (raisins, cottonseed oil) • Almonds • Honey • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Mint • Harissa spice blend (spices, salt, dehydrated garlic, canola oil, silicon dioxide, spice extract).

Allergens

Triticale

Almonds

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Zester

Small Bowl

Large Non-Stick Pan

Medium Pot

Whisk

Measuring Cups

Silicone Brush

Medium Bowl

Ingredients

Pork Chops, boneless

340 g

Couscous

0.5 cup

Sweet Bell Pepper

1 unit(s)

Lemon

1 unit(s)

Baby Spinach

28 g

Mint

7 g

Sultana Raisins

28 g

Almonds, sliced

28 g

Mayonnaise

4 tbsp

Chicken Broth Concentrate

1 unit(s)

Harissa Spice Blend

7 g

Honey

1 unit(s)

Salt

0.125 tsp

Pepper

0.125 tsp

Oil

1.5 tbsp

Butter

2 tbsp

Preparation

To a medium pot, add broth concentrate, 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter.
Bring to a boil over high.
Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
Fluff couscous with a fork.

Meanwhile, core, then cut pepper into 1/4-inch pieces.
Pick mint leaves from stems, then roughly chop.
Zest, then juice lemon.
Roughly chop spinach.
In a small microwavable bowl or a small pan over low heat, melt 1 tbsp (2 tbsp) butter. Add Harissa Spice Blend and 1/2 tbsp (1 tbsp) honey. Whisk to combine. (NOTE: This is for your pork chops.)

Heat a large non-stick pan over medium.
When the pan is hot, add almonds to the dry pan.
Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
Transfer almonds to a plate.

Add 1/2 tbsp (1 tbsp) oil to the same pan, then peppers.
Cook for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper.
Remove from heat.
Transfer peppers to the plate with almonds.

Reheat the same pan over medium-high.
Meanwhile, pat pork dry with paper towels. Season with salt and pepper.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry for 2-3 min per side, until golden. (NOTE: Cook in 2 batches for 4 servings.)
Transfer to a parchment-lined baking sheet. Using a silicone brush, brush harissa-honey mixture all over pork chops.
Roast in the middle of the oven for 8-10 min, until cooked through.**
Rest pork, covered, for 5 min.

Meanwhile, to a medium bowl, add couscous, raisins, spinach, peppers, almonds, mint and 1/2 tbsp (1 tbsp) lemon juice. Stir to combine.
In another small bowl, combine mayo, 1/2 tbsp (1 tbsp) honey, 1/4 tsp (1/2 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper.
Thinly slice pork.
Divide couscous between plates. Top with pork.
Drizzle creamy lemon sauce over top.