- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 1/2 teaspoons honey
- 1 teaspoon harissa*
- 1/4 teaspoon ground cumin
- 6 tablespoons extra-virgin olive oil, divided
- Salt and pepper
- 2 carrots, peeled and very thinly sliced
- 1 can (15 oz.) chickpeas (garbanzos), drained and rinsed
- 1/4 cup flat-leaf parsley leaves, coarsely chopped
- 6 large fresh mint leaves, chopped
- 4 bone-in or boneless pork chops (1/2 to 3/4 in. thick)
- 1/2 to 1 serrano chile, thinly sliced
- calories 527
- caloriesfromfat 61 %
- protein 30 g
- fat 37 g
- satfat 8.1 g
- carbohydrate 21 g
- fiber 4.7 g
- sodium 329 mg
- cholesterol 78 mg
How to Make It
Whisk together lemon juice, zest, honey, harissa, and cumin in a medium bowl. Add 1/4 cup oil and season with salt and pepper. Add carrots, chickpeas, parsley, and mint and toss until well combined. Set aside.
Season pork chops with salt and pepper. Heat a heavy stainless steel or cast-iron skillet, large enough to hold chops in a single layer, over medium-high heat until very hot, about 5 minutes. Swirl in remaining 2 tbsp. oil. Add pork chops and sear, without moving, until browned, about 3 minutes. Turn over and cook until just cooked through, 1 to 3 minutes, depending on thickness of chops.
Spoon half of carrot and chickpea salad onto a platter. Arrange pork chops on top and spoon remaining salad over them. Sprinkle with chile slices.
*North African chile-spice paste; available at well-stocked grocery stores.