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Moroccan Carrot and Chickpea Salad with Pork Chops

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 30 mins
Yield Serves 4
It's all about textures here: crisp carrot slices, hearty pork and chickpeas, and delicate herbs. Make sure to use very fresh mint--it really makes a difference--and get the pan ripping hot before you add the chops; that's what will give them their nice brown crust.


  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. *North African chile-spice paste; available at well-stocked grocery stores.